Wednesday, October 10, 2012

Bombay Sloppy Joe's

Family recipe hour continues...

Bombay Sloppy Joe's!

This recipe was given to us by our dear friend, Renu. I've been reluctant to share because I didn't write it, I can't improve on it, and it is in no way originally from my kitchen. However, it's too good not to. Bonus: it's vegetarian friendly, too, if you so choose. My only omission from the recipe are the pistachios. Not a fan of pistachios.

Have a hard time finding Garam Masala? You can always make your own via Google, or try your local ethnic or spice store. I was lucky enough that before we left North Carolina, Renu gave me this awesome Indian spice container all stocked up with unique Indian spices!

Kid tested, grand mother approved. Sophie gave it TWO thumbs up this weekend. And my mom no longer thinks all Indian food is made with curry :)


For the Sauce• 2 tablespoons vegetable oil 
• 1 tablespoon minced peeled ginger• 2 cloves garlic, minced• 1/2 serrano chile pepper, seeded and minced• 1 teaspoon garam masala• 1/2 teaspoon paprika• 1 15-ounce can tomato sauce

For the Sloppy Joe's
• 3 to 4 tablespoons vegetable oil
• Small handful (about 1/4 cup) raisins
• Small handful (about 1/4 cup) shelled pistachios 
• 1 teaspoon cumin seeds
• 1 large white onion, finely diced
• 1 red bell pepper, seeded and finely diced
• 1 serrano chile pepper (don't chop it unless you like things spicy!)
• Kosher salt
• 1 pound ground turkey OR beef OR veggie crumbles
• 1/2 teaspoon honey
• 1/4 cup half-and-half
• Small handful fresh cilantro (soft stems included)
• 4 sesame buns


Make the sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about 1 minute. Add the garam masala and paprika and cook 30 seconds. Add the tomato sauce and 1 cup water, stir and bring to a boil. Reduce the heat to low and simmer, uncovered, 15 minutes. 

Meanwhile, prepare the sloppy joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 minute. Remove from the skillet and set aside. 

Return the skillet to medium heat and add the remaining 1 to 2 tablespoons vegetable oil. Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes. Add the chile pepper and cook 2 more minutes, seasoning with salt. Add the turkey, breaking up the big lumps, and cook until opaque, about 5 minutes. 

Add the prepared sauce to the turkey-and-onion mixture in the skillet. Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
Remove the whole chile pepper (unless you want to eat it, like my dad does!) and stir in the honey, half-and-half, raisins and pistachios. Taste for seasoning. Stir in the cilantro right before serving.
Toast the buns and fill with the sloppy joe mixture.

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