MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gyros Meat
Categories: Lamb/mutton, Beef, Pork, Herbs
Yield: 4 Servings

1 1/2 lb Shoulder lamb *
1 lb Beef chuck *
1/4 c Dehydrated onions
1/3 c Water
1 tb Salt
1 ts Sugar
2 ts Oregano
2 ts Black pepper; coarse ground
1 ts Cumin
1 ts Hot paprika
1/2 ts Cinnamon
2 cl Garlic; pressed or minced
2 tb Oil
Butter

* including some fat or 8 or more slices blanched bacon or
fresh pork belly slices, if available. Grind lamb and beef
together, using large hole plate on meat grinder. Regrind
using small hole plate.

In a small bowl reconstitute onions in water. In another
small bowl combine next 6 ingredients and mix thoroughly.

In large bowl combine meat, onions and spice mix. Add
garlic and vegetable oil; mix thoroughly with hands until
spices are evenly distributed; refrigerate, covered,
several hours.

In a small skillet, fry a small amount of the meat mixture
in a little butter. Taste for seasoning and adjust, if
desired.

Blanch bacon by simmering in hot water about 3 minutes. If
pork belly is used, blanching is not necessary. Drain on
paper towels.

Line loaf pan (8 1/2" x 5" x 3") with bacon or pork
slices, covering sides and bottom; pack gyros meat into
pan, filling to the top of the pan. Cover with remaining
slices of bacon or pork. Place filled pan in hot water
bath, reaching 3/4 of the way up the loaf pan. Bake at
375ºF/190ºC. for 20-30 minutes. Reduce heat to 325ºF/163ºC
and continue baking 30 minutes longer.

Remove pan from oven; remove loaf pan from hot water bath
and place on wire rack to cool. Cover with aluminum foil
and weigh with about 2 lbs weight to compress loaf. Cool
to room temperature; refrigerate meat, covered with weight
12 hours or overnight to ripen and increase flavor.

Meat will keep for up to 4 days refrigerated.

Slice thin and serve in pita bread with sliced onions,
tomatoes and tzatziki sauce.

This recipe is every bit as good as those served in
Greektown (Detroit).

FROM: Georgina Phillips

Recipe from: http://www.recipelink.com

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