I tend to blitz any mince, lamb, beef, horse, in the food processor before using it for meatballs, koftas etc. it does make them smoother. I was once told to add some iced water to the final mix. Cannot remember for the life of me who gave this advice though.
Yes, same instruction for making sausages- also use
very chilled mince mixture. Makes the world of diference to its firmness.
Topic: Kashmiri Seekh Kebab (Read 10974 times)
