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!
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
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.)
This article first appeared on KFM : How to make tasty smoky lamb balls