DIY Lamb Doner-Binding

NoNameNoNumber

NoNameNoNumber

NoNameNoNumber

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25 Nov 2009
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Cooked this for the 3rd time now,
500g Lamb mince
1tsp black pepper
1tsp cumin
1tsp paprika
1tsp coriander
1/2tsp salt
1/2 clove of garlic
smattering of chilli flakes

Baked for 20 minutes in a bread tin @210ºC then sliced and grilled to finish...

Tastes beautiful, served with all the regular kebab goodness

tomato
white cabbage
onion
cucumber
grated carrot
pitta breads

Sriracha/garlic mayo

Issue being it doesn't bind very well, tried it munched into a paste vs leaving the meat quite coarse and also tried chilling the mix again before cooking, does it need egg or bread crumb to help it bind?

Any tips much appreciated :)
 
That's an awesome read, unbelievable!
I've specifically held back on the salt, maybe I've just gotta face the fact a kebab isn't going to be a healthy meal, although I dare say even with a heap of salt it's still going to be better than the chip shop version!
 
Agreed with Glaucus.

I'd also consider cooking at a lower temperature for longer. More like 100C (max) for ~4 hours. For your first cook you really just want to render some fat and bind everything together without destroying the protein too much - hence lower temp is better. I'm sure this isn't traditional but I'd also consider letting it cool before slicing. If you increase the fat content I imagine this would work really well actually as you could then finish by frying in the fat drippings.
 
NoNameNoNumber said:
That's an awesome read, unbelievable!
I've specifically held back on the salt, maybe I've just gotta face the fact a kebab isn't going to be a healthy meal, although I dare say even with a heap of salt it's still going to be better than the chip shop version!
Click to expand...
Salt isn't unhealthy anyway. Don't believe the lies we've heard for decades. Highslat affects less than 5% of the population and if your European descent even less likely. Human body simply excretes excess salt.
In fact if you listen to advice your overall mortality rate massively increases, it's even higher than those who have massively high salt intake.
This one graph shows how bad advice is, but plenty of research if you want to look into it deeper.

6i49s7.jpg
 
As Galucus says, ignore the salt quantity, it really isn't an issue, especially if you exercise properly.
 
If you were making sausages which I think is a fair comparison, you would chill the meat before grinding to prevent fat and protein mixing. Then dough in the mix at a cold temperature, some of the guys on sausage making forums swear it does good things with the proteins which improves the texture. This would also improve binding. There are also lots of commercially available binding agents which sausagemaking.org or weschenfelder might sell in small enough quantities. Also their forums may be good places to get good advice.
 
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