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Dave's Garden Cookbook: Turkish Doner Kebab

The 2001 Dave's Garden Cookbook

Turkish Doner Kebab

By dave

Category: Lamb

1 pound Lamb (Shoulder or Leg should do).
1 crumbed slice of white bread.
2 tbsp vegetable oil.
2 tsp cumin seed.
2 tsp coriander seed.
1 Dried Red Chillis.
1 tsp whole black pepper.
1 tsp salt (or to taste).
2 oz. ghee, butter, or margarine.

Grind all the spices in a spice grinder or clean coffee grinder. Trim the fat and bones off the lamb, then cut into tiny pieces. Beat these into a mince with a meat tenderizer. Put mince into large bowl and add the other ingredients. Mix together until the spices etc. are evenly mixed. Grease a loaf tin and press the mixture into it, make sure that it is tightly packed. Place in oven preheated to 400 degrees F and cook for 1 1/2 Hours. Remove from oven and allow to stand for 5 - 10 minutes. Add Tsasiki sauce, paprika, and onions to a flatbread roll and serve.

  Extra Notes  
Makes 3-4 sandwiches.

» Click here to print this recipe

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