Lamb Me Your Recipe: 

Lamb Fillet Bao

Let’s take the origin of steamed buns or Bao create it with some lamb fillet.

Episode 2: Lamb Fillet Bao

Paul recounts his school days and first brush with stuffing these delicious steaming hot buns into his face but as he remembers they were mostly filled with pork. He knows his mother loves them too but he’s going to try and ease Joyce into his world of lamb via the inherent tastiness of Baos!

Ingredients

  • 500 gm lamb fillet

  • 4 shallots slice

  • 5 cloves garlic slightly crushed

  • 2 cinnamon sticks

  • 3 star anise

  • 5 cloves

  • 1.5 tbsp five spice powder

  • 3 tbsp dark soya

  • 400ml water

  • 4 small rock sugar or sugar equivalent 

  • Salt/Pepper to taste

  • Coriander/Lettuce/Spring Onion

Directions

Cut lamb fillet into 3inch portions.

Heat pot & add oil, after oil is warm, add shallots & garlic. Stir fry till aroma, then add lamb fillet. Gentle stir on occasion till meat is slightly cooked through. Add dark soya, stir and pour in 400ml water. Add cinnamon sticks, star anise, cloves, five spice powder, rock sugar, pepper & salt. Cover & simmer low flame till the meat is tender. Approximately 1-1.5hrs, but depends on how dry you want the sauce.

Steam Pau for 8-10mins

Add lamb into pau and complete with coriander or lettuce or spring onion condiments.

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