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Lamb Steam Bread Bunny with Raita Foam

Lamb Steam Bread Bunny with Raita Foam – - Recipe

Perfectly seasoned deboned lamb curry served in a fluffy, steamed, home-style bread and garnished with creamy raita foam and coriander micro herbs.

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Ingredients

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Lamb Curry

Steam Bread

  • Flour 4.0 kg
  • Salt 19.0 g
  • Sugar 110.0 g
  • Yeast, dry 19.0 g
  • Water, warm 2.0 l

Raita Foam

  • Plain double thick yoghurt 1.5 kg
  • Cucumber , seeds removed 500.0 g
  • Garlic 30.0 g
  • Mint 15.0 g
  • Salt & pepper to taste
  • Cream 500.0 g
  • Gelatine 12.5 ml
Created By:
No Chef Image

Chef Oliver

Perfectly seasoned deboned lamb curry served in a fluffy, steamed, home-style bread and garnished with creamy raita foam and coriander micro herbs.

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Preparation

  1. Lamb Curry

    1. Heat oil, fry the onions, garlic and ginger mix, and curry leaves until the onions are translucent. 
    2. Add the meat and brown, followed by the Robertsons Rajah Medium, Kashmiri powder and Robertsons Turmeric and fry for 1 min. 
    3. Add the Knorr Professional Tomato Pronto, coriander, breyani mix, salt and water and allow to simmer for 45 min or until the meat is soft. 
    4. Remove from the heat and set aside.  

  2. Steam Bread

    1. Mix the dry ingredients first and make a little “hole” for the water. Pour in the warm water, mixing carefully until your dough is a smooth, wet batter. It should be sticky but not too wet. 
    2. Cover and let it rise for ± 1 hour in a warm environment. 
    3. When it has risen, mix it down again and cover for another ± 30 min. 
    4. In the meantime, butter the muffin tins. 
    5. Once the dough has risen again, weigh out 80 g balls and place them into the buttered muffin tins. 
    6. Steam in a combi oven for 1.5 hours or until cooked. 
    7. Once cooled, cut a hole in the top for the curry  

  3. Raita Foam

    1. Blend the yoghurt, cucumber, garlic, mint, and salt and pepper until smooth 
    2. Leave in the fridge covered for 4 to 6 hours. 
    3. Add the yoghurt into a cloth, place in a sieve and let the liquid drip out for 2 hours. 
    4. Heat the cream, add the gelatine, and mix until the gelatine is melted. 
    5. Add the cream and the yoghurt to a blender and blend until smooth. 
    6. Strain the yoghurt mixture and discard the liquid. 
    7. Add the mixture to the cream gun, charge with 2 charges, shake it well after each charge and cool in the fridge. 
    8. It will now be ready to serve.  

  4. To serve

    1. Place a small amount of lamb curry in the hole of the steam bread. Garnish with raita foam and coriander micro herbs.
Created By:
No Chef Image

Chef Oliver

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