Friday, March 22, 2013

Sloppy Bombay Joes

This recipe was originally posted back in September of 2010 and it deserved an update!

I Hate Sloppy Joes.

I Hate Sloppy Joes.

I Hate Sloppy Joes.

I can't even count how many times I've said that over the years... and then this dish came along. And I had to eat my words. The problem was that the only sloppy joe I'd ever tasted involved a can of Manwich (or was served in a school cafeteria!) and that's just unpleasant. But this version? The complete opposite!

This dish tastes complicated but it's really not. And the best thing? It's a family pleasing meal that's not bland like something from a can. Think of this as a kicked up version of the traditional sloppy joe. And when I say kicked up I mean 100000x better. Don't think you'd like the Indian spices? Just try it once; I think you'll find the American comfort food + Indian twist is delicious and something most anyone would love.

{don't believe me? the original recipe has over 650 five star reviews! that means something, right?}

Indian spices can be found at most nicer grocery stores and World Market. I also enjoy stopping in at my local Indian food market - they are super cheap there and it's a fun place to visit!

Psst - this is extra delicious when served alongside this kale salad with mangos and pepitas!

Sloppy Bombay Joes
For the sauce:
2 tablespoons vegetable oil
1 tablespoon minced ginger
2 garlic cloves, minced
1/2 serrano chile, seeded and finely minced (save the other half for the turkey)
1 teaspoon garam masala
1/2 teaspoon paprika
1 (15-ounce) can tomato sauce
1 cup water
For the turkey:
3 to 4 tablespoons vegetable oil
Small handful of shelled pistachios, about 1/4 cup
Small handful of raisins, about 1/4 cup
1 teaspoon ground cumin
1/2 large white onion, finely diced
1 red bell pepper, seeds and membrane removed, finely diced
1/2 serrano chile, seeds intact (don't chop it up unless you like things spicy!)
Kosher salt
1 pound ground turkey
1/2 teaspoon honey
1/4 cup half-and-half
Small handful chopped fresh cilantro (soft stems included)
4 to 6 hamburger buns

Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic, and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.

While it simmers, warm 2 tablespoons of oil in a large skillet. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.

Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the ground cumin and stir for about 10 seconds. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking it up with your spoon. Cook until opaque, about 5 minutes.

Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.

Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios, and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.

Serve on toasted buns.

Source: Aarti Sequeira

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