Minty Lamb Balls

Name: Minty Lamb Balls
Ingredients: groundnut or sunflower oil for deep-frying; 2 teaspoons dry sherry; 2 teaspoons light soy sauce; Plain flour; 1 teaspoon cornflour; groundnut or sunflower oil for deep-frying; 1 teaspoon hoisin sauce; 1 teaspoon sweet chilli sauce; 2 teaspoons groundnut oil; 50 g (2oz) pork dripping; 1 tablespoon light soy sauce; 350 g (12oz) lean lamb, roughly chopped; Good fistful of fresh mint leaves, finely chopped; 1 egg white; 1 teaspoon soft brown sugar; 3 shallots, finely chopped

Preparation info

Difficulty
Easy

Appears in

Far Flung Floyd

By Keith Floyd

Published 1994

About

Ingredients

350 g (12oz) lean lamb, roughly chopped
50 g (2

Side dish

Method

Put the lamb into a food processor and whizz until minced. Add the dripping and whizz again. Pop in the soy sauce, sugar, shallots, mint, egg white and cornflour and blend briefly until well mixed.

With lightly floured hands, divide and shape into walnut-sized balls. Toss them in a little flour to coat. Put the glaze ingredients into a small saucepan and bring to the boil, stirring well