Fat is your friend (for kebabs)
The fat is what keeps a kebab juicy. For seekh, chapli, kofta or burgers, I'd always have some fat in the mince. Very lean mince gives you dry kebabs that slide off the skewer. For keema, keema matar or shepherd's pie, leaner is fine, and you can spoon off any fat after browning anyway.
Seekh kebabs that stay on the skewer
Chill the mince well. Knead it with the spices, onion squeezed dry and a little gram flour for a few minutes, until it goes sticky. Wet your hands before shaping. Some cooks like the mince put through twice for a finer, smoother kebab; just ask.
What to make with lamb mince
Freezer trickFreeze mince flat in a bag, pressed thin. It defrosts in a couple of hours instead of overnight, and stacks like books in the freezer.
Keep it cold
Mince has a lot more surface than a whole cut, so it goes off faster. Cook it within a day or two, or freeze it flat in bags on the day you buy it. Kebabs, koftas and burgers need cooking right through, no pink in the middle. More in the storing meat guide.
Kebab mince or keema mince? Tell us at the counter on Kilmarnock Road. Opening hours.