Sloppy Jai Recipe
Spiced lamb hash simmered with tomatoes, ginger and aromatic spices. Garnished with onions & cilantro, green chutney, sweet yogurt and served on two toasted buns. The most awesome Sloppy Joe ever.
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Ingredients
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Pav (toasted buns)
Sloppy Jai (spiced lamb hash)
Garnishes & Condiments
Method
Pav (toasted buns)
- 1
Prep and toast the buns
Split each bun horizontally, leaving one side attached if you prefer. Heat a medium skillet over medium heat. Add 2 tbs butter and 1 tsp oil to the pan. When the butter has melted and begins to foam, place buns cut-side down in the skillet. Sprinkle the exposed cut surfaces lightly with 1/4 tsp salt. Toast 2–3 minutes until golden brown and crisp. Remove and keep warm.
Sloppy Jai (spiced lamb hash)
- 2
Toast whole spices
Heat 1 tbsp vegetable oil in a large skillet over medium heat. When shimmering, add 1 tsp cumin seeds and 1/2 tsp mustard seeds. Toast 30–45 seconds until fragrant and seeds start to pop.
- 3
Sauté aromatics
Add 1 cup finely chopped yellow onion to the skillet. Cook, stirring occasionally, 5–7 minutes until soft and beginning to brown. Add 4 minced garlic cloves, 1 tbsp grated ginger, and 1 minced green chili. Cook 1–2 minutes until raw aroma disappears.
- 4
Brown the lamb
Increase heat to medium-high and add 1 lb ground lamb to the pan. Break it up with a spatula and cook 6–8 minutes until browned with no pink remaining. Spoon off and reserve excess fat if there is more than 1–2 tbs; leave a little for flavor.
- 5
Add tomato and spices
Stir in 1 cup finely chopped tomato and 2 tbs tomato paste. Add 1/2 tsp turmeric, 1 tsp ground coriander, 1/2 tsp garam masala, 1/2 tsp smoked paprika, 1 tsp salt, 1/4 tsp black pepper, and 1 tsp brown sugar. Cook, stirring, 3–4 minutes until tomatoes begin to break down and the tomato paste darkens slightly.
- 6
Simmer to develop flavors
Pour in 1/2 cup water or stock and bring to a gentle simmer. Reduce heat to low and simmer uncovered 8–10 minutes, stirring occasionally, until the mixture is saucy but not watery. If it becomes too thick, add a splash of water; if too thin, simmer a little longer.
- 7
Garnishes & Assembly
- 8
- 9
Assemble the Sloppy Jai
Place one toasted pav bottom on your plate. Spoon half of the hot spiced lamb hash (~1/2 of the mixture) onto the bottom bun, mounding slightly. Drizzle about 1 tbs green chutney over the lamb, add a spoonful (about 1 tbs) of sweetened yogurt, scatter some thin red onion slices and cilantro leaves. Top with the remaining lamb on the second pav bottom to make the second sandwich, or build both sandwiches using both buns. Cap with toasted tops and press lightly.
- 10
Serve
Serve immediately with lime wedges on the side. The contrast of spicy lamb, tangy chutney and cooling sweet yogurt is ideal; provide extra chutney and yogurt for people to add to taste.