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Spice up your weekend with - Laal Maas Bao

Spice up your weekend with - Laal Maas Bao
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Treat yourself to a plate of delicious Pulled Laal Maas Bao - complete with mutton stuffed in between soft steamed Chinese buns

Treat yourself to a plate of delicious Pulled Laal Maas Bao - complete with mutton stuffed in between soft steamed Chinese buns

Ingredients

  • 15gms Chilly paste made from Mathenia chilly
  • 5gms Ginger
  • 5gms Garlic
  • 3pc Cardamom
  • 5ml Oil
  • 1gm Cumin seeds
  • 1 small stick Cinnamon
  • 1pc Mace
  • 30gms Onion
  • 15gms Curd
  • 90gms Mutton

Heat up some oil in a brass pot. Remove the spices in whole. Let the spices release all the flavours. Add the garlic and cook in ginger. Add onions and leave to brown. Add prices and yoghurt in the cut mutton, and cook for a few minutes. Cover, and cook until the meat is tender. And finish off with fresh coriander. Take it apart once it has cooled down and let it rest in its gravy.

  • For the bao
  • 80gms Maida
  • 3gms Fresh yeast
  • 2gms Sugar
  • 2gms Salt
  • 2gms Improver
  • 20mlWater
  • Method

Mix all the ingredients well. Let it rest for some time. Divide it and shape the dough and let it prove. Steam for a couple of minutes.

Place the bars on the bao stand. Stuff the pulled laal maas in the bao. Garnish with a coriander sprig.

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