Method

• 1.
  To make the buns, place 1/2 cup (125ml) warm water in a large bowl, sprinkle over yeast and set aside for 5-6 minutes until frothy. Stir in flour, 1/2 tsp salt and 150ml warm water to form a firm dough (add a little extra water if dough is too firm). Turn out onto a floured surface and knead for 10 minutes or until smooth and elastic. Place in an oiled bowl, turning to coat lightly with oil. Cover with plastic wrap and rest in a warm place for 1 hour or until doubled in size.
• 2.
  Meanwhile, place lamb in a saucepan and add enough water to just cover. Bring to a simmer, then cook over low heat for 1 hour or until tender (add extra water, if necessary, to keep lamb covered). Cool lamb in liquid. Strain, reserving 1 cup (250ml) liquid.
• 3.
  Knock down dough and turn out onto a lightly floured surface. Roll dough into a log and cut into 8 equal pieces. Roll each piece into a 6cm x 36cm rectangle. Starting with the shortest side facing you, tightly roll each piece into a long, thin log. Stand each log upright and flatten down with the palm of your hand. Roll each piece out into a 10cm round (each round will have a spiral shape).
• 4.
  Place a frypan with a lid over low heat and brush bun bases with a little oil. Working in batches, cook, with the lid on, for 12-15 minutes each side until light golden and cooked through. Remove from heat and cool slightly.
• 5.
  Remove meat from bone and cut into 5mm-thick slices. Discard bone. Combine sugar, rice wine, soy sauces, star anise, cinnamon, zest, ginger and reserved liquid in a saucepan over medium heat. Bring to a simmer and cook for 10 minutes or until reduced and syrupy. Discard spices and zest, then add lamb and toss to coat.

• 6.
  Slice buns horizontally nearly all the way through, then fill with lamb, a little sauce, chilli flakes and coriander leaves.