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Spicy Lamb Buns

These deeply moreish spicy buns can be packed for a picnic or office lunch. You can freeze these buns well. If you are vegetarian, substitute the minced lamb with 400 g of diced eggplants.

Preparation time:   30 minutes

Fermentation time: 90 minutes

Baking time:   30 minutes

Makes: 12-13 buns

80 g ginger-garlic paste

4 tablespoons meat curry powder

1 teaspoon salt

500 g lean lamb, minced

2 tablespoons Q.B.B. Pure Ghee

1 stick cinnamon

5 cardamoms

1 large onion, sliced

2 sprigs curry leaves, cut into small pieces

500 ml water

500 g potatoes, peeled and diced


40 g Q.B.B. Pure Ghee

1 teaspoon mustard seeds

1 teaspoon cumin seeds

1 teaspoon coarsely pounded black peppercorns

1 red chilli, sliced thinly

1 medium onion, finely chopped

2 sprigs of curry leaves, finely chopped

750 g bread flour

1 teaspoon turmeric powder

30 g caster sugar

15 g salt

1 sachet of instant yeast

7 g bread improver (optional)

1 medium egg

400 ml water


  1. Combine the first 4 ingredients in a bowl and leave to marinate for 30 minutes.
  2. Heat Q.B.B. Pure Ghee and fry the cinnamon and cardamoms until aromatic.
  3. Add in the onion and curry leaves and fry till onions are lightly browned.
  4. Add in the marinated lamb and stir fry till it changes colour.
  5. Add in the water and boil till lamb is three-quarters cooked and gravy slightly thick. Adjust salt.
  6. Add in the potatoes and cook, stirring occasionally till potatoes are cooked and the gravy almost dry.
  7. Leave aside to cool. Remove cinnamon and cardamoms and discard.
  8. Heat the Q.B.B. Pure Ghee in a small pan and fry the mustard and cumin seeds until aromatic.
  9. Add in the black pepper, chilli, onion and curry leaves and sauté till onions become soft. Leave this to cool thoroughly.
  10. Transfer this into a mixer bowl and add in the rest of the ingredients.
  11. Knead for 10 minutes using an electric mixer.
  12. Cover dough and leave it to rise until it doubles in volume (about 1 hour).
  13. Divide dough into 12 portions and roll them into nice smooth balls.
  14. Flatten the dough and fill with 2 tablespoons of the prepared lamb filling.
  15. Wrap the dough round the filling and roll it again to form a smooth ball.
  16. Place on a greased tray. Do the same with the rest of the dough and filling.
  17. Leave the buns to rise for about 30 minutes.
  18. Bake in a preheated oven of 180°C for 30 minutes or until golden brown.
  19. Remove from oven and while it is still hot, brush with Q.B.B. Pure Ghee.

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