Steamed buns with orange & pomegranate glazed lamb, quick-pickled red onion and pistachios
- May 2016
- Makes 8 buns
- Hands-on time 1 hour 40 min, oven time 3 hours 20 min, plus pickling
These buns are sticky, meaty and moreish; another great recipe by Dan Doherty.
- 21.1g (8.8g saturated)
- 45.7g (22.7g sugars)
You can find frozen steamed buns (often sold as bao) in Asian supermarkets. You could use soft white baps instead.
Cook the lamb and reduce the glaze up to 3 days in advance; keep covered in the fridge. To serve, shred the meat, then toss in the glaze and fry until hot throughout.
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