Chef is making Sloppy Joes, right?
That's right.
So, get to it man 'cause this one's gonna sell 'em.
Let's start by hitting the pan
with a little bit of oil, any kinda of oil works,
canola, grape seed, whatever you want
and we start off by toasting our spices first.
The thing about spices is that in order
to release their flavor, they have to be heated up.
So, we gonna start with cumin seeds.
I'm gonna dump it into hot oil over here
and what you're looking for is for them to not burn,
obviously, for them to start sizzling.
All right, our seeds are about to wiggle,
about to wiggle, they're pre-wiggle phase.
They're about to get there and the minute they do,
we're gonna hit it with some other whole spices.
Hey, our spices are wiggling Rachel,
let's go to the next level.
Go, do it, do it.
Right, so in addition to the cumin,
I'm gonna add a little bit of black pepper,
a few cinnamon sticks and some cardamom pods
and we're just gonna give them a very light toast
and now I'm gonna to in ginger garlic paste,
Indian gold and we're gonna put in here right now
with our pan-
And that little bit of heat that you get out of ginger
is so beautiful-
It's so lovely.
That little bit of beautiful burn.
Get it frying in the oil
and while that's doing its thing,
I'm gonna add another very familiar ingredient,
green chilies, I use serrano,
which is what's locally available but it's optional.
If you don't want the heat from the green chilies,
leave them out and I don't know about you, Rachel.
I love ginger, so even though there's already
ginger garlic paste in here, I put a little extra ginger
because I just love the way it tastes.
Go for it baby.
And I've got some just finely diced ginger,
I'm gonna throw that in too
and that just adds a little extra gingeriness to the dish
and the next up is the onions
and we're gonna throw that in
and now all we're gonna do is saute this
till the onions are beautiful and golden and brown
and once you've sweated and ground your onions down
this is what they look like.
It turns into a lot less of its size
and now we're gonna add our powdered spices
and in case you were wondering,
"Meherwans, why are the powdered spices at this phase
"and not earlier?"
If I had put them earlier they would've burnt,
but by putting the now right at the end
of the frying process, we'll get them to release
a little bit of their flavor without burning.
What am I putting in?
Coriander powder, we're gonna put in cumin powder,
we're gonna put a little bit of turmeric inside.
and you'll know about also not only the flavor of turmeric,
but also the health benefits of turmeric.
Yes, the color and that earthiness, beautiful.
And a touch of red chili powder.
Oh, nice.
So, just a gentle stir and I'm gonna throw on the lamb
and we are well in a way to making Sloppy Jais.
But, everybody can use like ground beef,
ground turkey, ground chicken, if they wanted, correct?
Absolutely, and here's a little trick.
I'm gonna add some yogurt to this
and the yogurt helps essentially make the lamb glossy.
Beautiful, gorgeous.
We haven't salted yet,
so I'm gonna put in a pinch of salt right now.
There we go.
Oh, wait, I gotta do your move.
I gotta do your move.
Right and then a little over the shoulder.
There you go.
There you go and now we're gonna put in,
now that the yogurts incorporated, our tomatoes
and I like crushed tomatoes.
Gorgeous.
All right, how do you feel about cilantro Rachel?
I love it.
Right towards the end,
I like putting a heap of fresh cilantro in here
and then one of the final final touches
is one of the most ubiquitous
and popular Indian spices is garam masala.
Everybody sees this in the grocery store.
They think this is the Indian spice along with curry powder.
Here's the thing, you don't actually cook
with garam masala as much as you finish with it.
So, I sparingly put a pinch right towards the end here
as dish is on the it's done.
It's not about tasting it, but it's about smelling it
in the dish as the dish nears its completion.
All right, guys, this is it.
So, get yourself a bun of choice.
I like these little small rolls.
They're an Indian style role called pao.
The Portuguese brought them to India,
but you can get a Hawaiian sweet roll.
I like that slight sweetness in the roll
and serve mayonnaise and relish and mustard and ketchup.
I'm using Indian condiments here to finish the dish off with
or Indian flavors, a little sweetened yogurt,
that's my mayonnaise.
I just put it a little sugar and yogurt together
and I make myself a little sauce
that I put on the bottom, a little bit on the top
and then the other is this green chutney,
chimichurri, pesto, green chutney,
they're all the same thing, same idea,
something herbaceous, something leafy, something green
and it helps cut through the fattiness of the Sloppy Jai.
Oh, nice.
Drizzle that on top.
Make yourself a little sandwich
and guys it's called a Sloppy Jai for a reason.
(Rachael clapping)
It's gonna be sloppy.
If it doesn't all over the place,
should it really belong here?
But, there you have it.
That's is Chai Pani's Sloppy Jai.