Lamb keema pao
ANAND GAGGAN
S.Pellegrino Sapori Ticino 2015 Edition
Gaggan
68/1 Soi Langsuan Ploenchit Road Lumpini Bangkok 1033
eatatgaggan.com
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Roast all the spices and grind it in a spice grinder.
METHOD:
1.) BRIOCHE, Keep the bowl mixer chilled in the fridge. Once chilled, combine milk, sugar, eggs and yeast in the bowl with the paddle attachment and mix on a medium speed for a minute.
2.) After a minute, slowly incorporate the bread flour into the mixture and continue to mix for another 1 minute.
3.) Change to a dough hook attachment and turn down the speed to low speed and knead for 10 minutes.
4.) Add the salt and then add butter slowly while mixing to incorporate into the dough.
5.) Once the butter is fully incorporated, switch to medium speed for 10 more minutes and then start to increase the speed to medium-high for 5 minutes.
6.) The dough should be coming off the side of the bowls by itself and have a satin appearance.
7.) Remove the dough into a clean dry mixing bowl covered with plastic wrap and rest for one hour at room temperature.
8.) After an hour, punch down the dough and let it rest again inside a fridge overnight about 12 hours.
9.) Remove the dough from the fridge, using a scraper, scrape out 17g of the dough and shape into rounds.
10.) Place the shaped dough onto an insert tray, and cover with plastic wrap.
11.) Place the tray in a warm temperature area and let it proof to double its size. Usually less than 2 hours.
12.) Prepare the egg wash mixture, once proofed, brush lightly with egg wash and place them in the oven at 175C for 8 minutes. After 8 minutes, turn down the temperature to 120C and keep them baking for another 10 minutes.
13.) Remove the mini brioche buns from the oven, and cool on a cooling rack.
**Temperature and timing might vary from the oven conditions.
Ingredients
Brioche
750g bread flour
60 g sugar
9 g dry yeast
15 g salt
270g eggs
240g milk
225g butter
50g milk
50g eggs
Raw Mango Gel
1kg raw mangoes ( skinned and seeded)
100g ginger paste
25g green chillies
10g cumin seeds (roasted)
20g turmeric
250g brown sugar
20g black salt
10 g Xantana
KEEMA LAMB
1.5kg minced lamb (shoulder or leg )
1kg beef tomatoes (diced)
1kg red onions (fine chopped)
250g ginger garlic paste
100g red chilli powder
50 g garam masala (see recipe below)
10g Cardamom and mace powder
50g Coriander leaves
Black salt (to taste)
Garam Masala
200 g cumin seeds
60 g coriander seeds
50 g green cardamom
40 g black peppercorns
30 g black cardamom
30 g dried ginger powder
20 g cinnamon
20 g cloves
20 g mace
15 g bayleaf
2 nutmegs
