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LAMB ME YOUR RECIPE: 
LAMB FILLET BAO

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

LAMB ME YOUR RECIPE
WITH PAUL FOSTER

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!

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INGREDIENTS

  • ​500 gm lamb fillet

  • 4 shallots, sliced

  • 5 cloves of 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

1. Cut lamb fillet into 3 inch portions.

2. Preheat the pot and add some oil. Once oil is warm, add shallots & garlic. Stir fry till fragrant, then add lamb fillet.

3. Gently stir occasionally until meat is slightly cooked through.

4. Add dark soya, stir and pour in 400ml water.

 

5. Add cinnamon sticks, star anise, cloves, five spice powder, rock sugar, pepper & salt.

 

6. Cover & simmer on low flame till the meat is tender for approximately 1 - 1.5hrs, depends on how dry you want the sauce to be.

 

7. Separately, steam bao for 8 - 10mins.

 

8. Add cooked lamb into steamed bao. Garnish with coriander, lettuce or spring onion.

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