How to make Steamed Lamb Buns -

Spicy lamb mince stuffed into dough, shaped into buns and baked .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lamb mince (कीमा), Refined flour (maida) (मैदा)

Cuisine : Fusion

Course : Snacks and Starters

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For more recipes related to Steamed Lamb Buns checkout Lebanese Kibbeh, Lamb Mint Kabab, Lamb Burger with Caramelized Onion, Lamb Cutlets . You can also find more Snacks and Starters recipes like Chilli Cheese Chakri Potato Noodle Cutlet Garlic Mustard Prawns Pavakkai Varuvval

Steamed Lamb Buns

Steamed Lamb Buns Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 26-30 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Steamed Lamb Buns Recipe

  • Lamb mince 450 grams

  • Refined flour (maida) 300 grams + for dusting

  • Cabbage leaves a few

  • Fresh yeast 1 teaspoon

  • Castor sugar (caster sugar) ½ teaspoon + a pinch

  • Salt to taste

  • Oil 2 tablespoons

  • Ginger chopped ½ tablespoon

  • Garlic chopped 1 tablespoon

  • Onion finely chopped 1 medium

  • Cabbage chopped ½ cup

  • White pepper powder to taste

  • Lamb stock ½ cup

  • Oyster sauce 1 tablespoon

  • White wine vinegar 1 tablespoon

  • Spring onion greens finely chopped 2-3

  • Cornflour/ corn starch 1 tablespoon

Method

Step 1

Put yeast in a bowl, add a pinch castor sugar and 2 tablespoons lukewarm water, mix and set aside till the yeast activates.

Step 2

Put flour in a bowl, make a well in the centre, add activated yeast and salt and mix well. Add some water and knead into a soft dough. Add 1 tablespoon oil and knead again. Cover with a damp muslin cloth and set aside to prove for 10-15 minutes.

Step 3

Heat remaining oil in a non-stick pan, add ginger and garlic and sauté for a minute. Add onion, mix and sauté till translucent. Add cabbage and sauté for a minute.

Step 4

Add lamb and mix well. Add salt, remaining sugar, pepper powder, lamb stock and oyster sauce, mix and cook on medium heat till done.

Step 5

Add white wine vinegar and spring onion greens, mix and cook till dry. Add cornstarch, switch off heat and mix well. Transfer onto a plate and cool.

Step 6

Dust the worktop with some flour and place the dough. Divide the mixture into equal portions and shape them into balls. Flatten each ball to a thin disc. Place some lamb mixture in the centre, gather the edges and press gently to seal.

Step 7

Grease a plate with some oil, place these stuffed buns in it, cover with damp muslin cloth and set aside for 10 minutes.

Step 8

Line a bamboo steamer with few cabbage leaves. Place it in a non-stick pan filled with some water and bring the water to a boil.

Step 9

Place these buns in the heated bamboo steamer and steam for 12-15 minutes or till done.

Step 10

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.