Cumin Lamb Bao

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

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

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.

Step 3

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

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.

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.

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

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.