Cumin Lamb Bao

Name: Cumin Lamb Bao
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Ingredients: 450 g lamb shoulder, cut into 1" pieces; 1 tbsp shaoxing wine; 1 red onion, julienned; 350 g all purpose flour; 5 g instant yeast; 4 g baking powder; 4 g salt; 24 g sugar; 210 g whole milk; 1 celeriac, about 3/4 to 1 lb, julienned; 2 tbsp pickles, finely chopped; 1/2 cup mayonaise; 2 tbsp dijon mustard smooth; 1 tbsp lemon juice; 1 tbsp cilantro, finely chopped; 1 tsp black pepper; 1 tbsp whole cumin seeds; 1 tbsp chilli flakes; 2 tsp fennel seeds; 2 tsp, garlic powder; 1 tsp szechuan peppercorn; 1 tsp salt

9 steps

Prep:1h 15minCook:30min

Looking for a unique culinary experience that will tantalize your taste buds? Look no further than cumin lamb bao! With tender, flavorful lamb coated in fragrant cumin, encased in a soft, fluffy steamed bun, this dish is sure to leave you wanting more. Don't miss out on the chance to try this delicious and satisfying meal!

Updated at: Thu, 17 Aug 2023 03:56:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories437.7 kcal (22%)

Total Fat22.5 g (32%)

Carbs43.6 g (17%)

Sugars5.9 g (7%)

Protein14.5 g (29%)

Sodium765.1 mg (38%)

Fiber2.5 g (9%)

% Daily Values based on a 2,000 calorie diet

Instructions

Cumin Spice Mix

Step 1

Coarsely grind the whole cumin seeds, chilli flakes, fennel seeds, garlic powder, szechuan peppercorn, and salt in a mortar and pestle.

whole cumin seeds1 Tbsp

chilli flakes1 Tbsp

fennel seeds2 tsp

garlic powder2 tsp

Szechuan peppercorn1 tsp

salt1 tsp

Celeriac Remoulade

Step 2

In a bowl, combine the julienned celeriac, chopped pickle, cilantro, mayonnaise, smooth dijon mustard, lemon juice, and black pepper. Mix well and put in the refrigerator to chill.

celeriac1

pickles2 Tbsp

mayonaise½ cup

dijon mustard2 Tbsp

lemon juice1 Tbsp

cilantro1 Tbsp

black pepper1 tsp

Baos

Step 3

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

instant yeast5g

sugar24g

whole milk210g

Step 4

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

All Purpose Flour350g

baking powder4g

salt4g

Step 5

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 6

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

Cumin Lamb

Step 7

Cut the lamb shoulder into 1" pieces. Sear the lamb in a cast-iron pan and toss lamb in a bowl with the spice mix and shaoxing wine

lamb shoulder450g

shaoxing wine1 Tbsp

Step 8

If you prefer to grill the lamb, submerge skewer sticks in cold water for at least 2 hours. Skewer the lamb and grill over charcoal until the lamb is charred and cooked.

Step 9

Assemble the bao with celeriac remoulade, sliced red onion, and the cumin lamb.