INDIAN STYLE

LAMB SLIDERS

Probably the most flavorful sliders you’ll see on Sunday’s table 👀. Ground lamb mixed with a ton of aromatics and spices (ginger, garlic, chilli powder, garam masala etc. etc.). Topped with pepperjack cheese and a tangy slaw.

Servings: 6| Total Time : 1 hour

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Indian Style Lamb Sliders

Indian Style Lamb Sliders

Yield: 4-6
Author:
Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Ingredients

  • 1 sheet of Hawaiian or Brioche rolls
  • 6 slices of cheese (I prefer Pepperjack)
  • 1 tbsp neutral oil
  • 1 lb ground lamb
  • 2 tbsp garlic, minced
  • 1 tbsp minced ginger
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2-3 serrano chillies
  • 1 tsp chilli powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 5-6 garlic cloves, roughly chopped
  • ¼ cup chopped cilantro
  • 2 tbsp butter, melted
Slaw
  • 3 cups romaine lettuce, chopped
  • ½ cup red onion, thinly sliced
  • ½ cup cilantro
  • 2-3 serrano chillies, thinly sliced
  • ¼ cup mayo
  • Juice of 1 lime

Instructions

  1. Heat 2 tbsp oil over a medium heat. Add the 2 tbsp minced garlic, 1 tbsp minced ginger, sliced serrano chillies, 1 tsp fennel seeds and 1 tsp cumin seeds. Fry for 2-3 minutes, stirring often. Cut the heat and allow the mixture to cool.
  2. Add the fried mixture to the ground lamb, along with 1 tsp salt, 1 tsp chilli powder and 1 tsp garam masala. Gently mix until well combined.
  3. Slice the sheet of rolls horizontally to separate the tops from the bottoms. Do your best to keep them in one sheet, but it's okay if some of the top buns separate. Place 6 slices of cheese evenly over the buns. (I know this is different from my video, but this is better!)
  4. Preheat your oven to 350F.
  5. Heat a cast-iron skillet over medium-high heat until just slightly smoking. Drop large spoonfuls of the meat onto the skillet and press down with a spatula (you may need to use a spoon to help the meat release from the spatula). Sear the meat for just 2 minutes, allowing it to develop a nice crust. Flip and cook for another 2 minutes. You will probably need to work in batches to prevent overcrowding.
  6. Place the seared meat directly onto the bottom buns. Once cool enough to handle, break apart the meat with your hands to make sure every part of the bread is covered.
  7. Mix ¼ cup cilantro and roughly chopped garlic cloves with the melted butter. Brush the butter evenly over the buns.
  8. Place the rolls in the oven for about 7-10 minutes, until the cheese has melted and the tops are golden brown. Make the slaw by combining ¼ cup mayonnaise with the juice of 1 lime. Then mix in the lettuce, onions, cilantro and sliced serrano chillies.
  9. Once the buns are golden brown, remove them from the oven and gently peel off the top buns. Pack on the slaw and place the top buns back on.
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