Sloppy Jai Recipe

Prep and toast buns

Split the 2 buns horizontally without detaching the halves. In a medium skillet over medium heat, melt 2 tbs butter with 1 tsp oil (oil prevents burning). Brush butter on cut sides and place buns cut-side down in the skillet. Toast until golden and crisp, 1–2 minutes. If using sesame topping, press lightly onto buttered tops before toasting. Remove and keep warm.

Sauté aromatics

Heat 2 tbs vegetable oil and 1 tbs ghee or butter in a heavy skillet over medium-high heat. Add the finely diced onion and cook, stirring, until translucent and starting to brown, 6–8 minutes. Add grated ginger, minced garlic and chopped green chili; cook 1 minute until fragrant.

Brown the lamb

Increase heat to medium-high and add the ground lamb. Break it up with a spoon and cook until no longer pink and some brown bits form, 6–8 minutes. Drain excess fat if the pan is very greasy, leaving a little for flavor.

Add spices

Stir in ground coriander, ground cumin, smoked paprika, garam masala and turmeric. Cook 1 minute to toast the spices, stirring constantly so they don’t burn.

Tomato base

Add 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Pour in the 400 g crushed tomatoes, 1 tbs brown sugar and 1 tbs vinegar (or lemon juice). Stir to combine and bring to a gentle simmer.

Simmer to develop flavor

Season with 1.5 tsp salt and 1/2 tsp black pepper. Add about 60 ml water if the mixture seems too thick. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and saucy, about 10–12 minutes. Taste and adjust salt, sugar or acidity if needed.

Finish the hash

Stir in 3 tbs chopped cilantro and the 1/2 cup finely sliced red onion. Cook 1 minute more to meld. Remove from heat and keep warm until assembly.

Combine 1 cup cilantro leaves, 1/4 cup mint leaves, 1 green chili, 1 tbs lime juice, 2 tbs yogurt (or water), 1/2 tsp salt and 1/4 tsp sugar in a blender or mini food processor. Blitz until smooth, adding a little more yogurt or water to reach a thick sauce consistency. Taste and adjust salt, lime or heat. Transfer to a small bowl.

Whisk together 1/2 cup plain yogurt, 1 tsp powdered sugar (or honey), 1/4 tsp roasted cumin powder and a pinch of salt until smooth. Chill briefly if desired.

Assemble the Sloppy Jai: Lay the bottom of each toasted bun on a plate. Spoon a generous portion (about half of the lamb hash each) of the spiced lamb hash onto each bottom bun, allowing some saucy mixture to spill slightly for classic sloppy character.

Top each lamb portion with a drizzle of green chutney (about 1–2 tbs), a spoonful of sweet spiced yogurt (about 1 tbs), and a scattering of sliced red onion and extra chopped cilantro. Squeeze a little lemon over if desired.

Place the toasted top bun over the fillings and serve immediately with any remaining chutney and yogurt on the side.