Step 1

Put diced lamb into a bowl. Add cumin powder, dark soy sauce, sesame oil, salt, cornstarch and water. Mix until no liquid can be seen.

Step 2

Cook diced lamb fat in a wok over low heat until oil appears and the pieces brown. Discard them and keep the oil.

Step 3

Stir in onion. Fry until it slightly browns.

Step 4

Add cumin seeds, chilli flakes and carrot. Fry for one minute or so.

Step 5

Transfer to a plate to cool. Then mix with the marinated lamb. Set aside.

Step 6

If kneading with a stand mixer: Add flour, yeast, baking powder, sugar and water to the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).

Step 7

If kneading by hand: Mix flour, yeast, baking powder and sugar. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Leave to rest for 10 minutes (covered). Knead again until very smooth.

Step 8

Divide the dough into 12 equal pieces. Roll each piece into a disk-like wrapper.

Step 9

Place a spoonful of filling in the middle of a wrapper then fold into a bao shape.

Step 10

Place assembled bao buns into a baking tray (Brushed with a thin layer of oil or lined with parchment paper).

Step 11

Leave to rest for 30 minutes until they expand a little (see note 6).

Step 12

Brush a thin layer of oil on the buns. Sprinkle sesame seeds over.

Step 13

Preheat oven at 410°F/210°C/Fan 190°C. Place the baking tray on the middle rack. Cook for 18 mins.

Step 14

Then turn the heat up to 480°F/250°C/Fan 230°C. Cook for a further 3-5 mins. If you’re making these buns for the first time, be attentive not to burn them. Please feel free to adjust the time if necessary as different ovens perform slightly differently.