Many thanks for the idea.
This has been the most frustrating cooking experience because I'm a passionate cook who tries different things all the time and I've been trying to cure this issue for years and WON'T BE DEFEATED!
The problem I have with mincing more is that in my mind the strands in a course mince seems logical to bind more than a finer mince almost by definition a wetter mince.
But this meal comes around again in a week or so - so I'm going to try using a finer mince!
Thanks again.
I don't believe that a finer mince will help.
Like I said, I process the cubes of lamb in small batches and I pulse in short 1- to 2-second bursts until the desired consistency is achieved, usually 10 to 15 pulses- as soon as I see a ball forming ( with some of the mix of onions and herbs tossed with each batch)
Anyway try both ways - one finer than the other and see how you fare. If your meat is too mushy you can form them like Shami kebabs
