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Indian Lamb Spiced Sloppy Joes with Cooling Cucumber and mint sauce, Roasted Aubergines and Crispy Onions


4 Tennessee Grillhouse Bun, split in half
2tbsp Rapeseed oil
1 Large onion, finely chopped
2 Red chillies, sliced
3tbsp Good quality madras paste
500g Minced lamb
300ml Good quality tomato passata
2tbsp Sundried tomato puree

For the Aubergines:
2 Aubergines, sliced
2tbsp Rapeseed oil
1tbsp Cumin seeds
1tbsp Cracked coriander seeds
2 Garlic cloves, crushed
1 Red or green chilli, finely sliced

For the cucumber relish:
1/2 Cucumber, finely diced
Small bunch of mint, chopped
Good pinch of sugar
2tbsp White wine vinegar


Heat the oil in a pan and cook the onion over a medium heat for 8 minutes or until softened. Stir in the chillies, Madras paste and cook for 5 minutes.

Turn up the heat and add the minced lamb. Brown the meat then add the pasatta and puree. Stir well and gently simmer for 45 minutes. Season to taste.

Toss the aubergine ingredients all together and season well with salt and black pepper. Griddle the aubergines until just soft.

Mix the cucumber relish ingredients together and season to taste.

Serve the spiced lamb and aubergines stuffed in the Tennessee Grillhouse Buns and serve with the cucumber relish, creamy yogurt and crispy onions.

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