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How to make tasty smoky lamb balls

South Africans, on average, eat 3.1 kilograms (per capita) of lamb per year.

That makes us the 10th largest lamb eaters in the world, according to the OECD-FAO Agricultural Outlook for 2016.

In other words; this dish is likely to be a hit!

Ingredients

  • 400g Lamb mince

  • 1 Small onion, very finely chopped

  • 2 Cloves garlic, crushed

  • Handful fresh coriander

  • 2 Tsp (10ml) paprika

  • 1 Tsp (5ml) smoked paprika

  • Salt and milled pepper

Method

  • Mix all ingredients together, shape into small balls and fry until cooked through.

  • Serve hot or cold with chermoulah yoghurt.

(Makes about 20 mini meatballs.)

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