Sloppy Bombay Joes

By michaelmeiner

Ingredients

• 2 Tablespoons vegetable oil
• 1 Tablespoon minced ginger
• 2 cloves garlic -- minced
• 1/2 serrano pepper -- minced
• 1 teaspoon garam masala
• 1/2 teaspoon paprika
• 15 ounce can tomatoe sauce
• 1 cup water
• 3 Tablespoons vegetable oil
• 1/4 cup raisins
• 1/4 cup pistachio nuts
• 1 teaspoon cumin seeds
• 1/2 large onion -- finely diced
• 1 red bell pepper -- finely diced
• 1/2 serrano pepper -- do not chop
• salt
• 1 pound ground turkey
• 1/2 teaspoon honey
• 1/4 cup half and half

Details

Servings 1

Preparation

Step 1

Make 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 and water. Bring to a boil and reduce the heat.; simmer, uncovered, until thickened, about 15 minutes.

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

Return the pan to medium heat and add another tablespoon of oil. Warm until shimmering and add the cumin seeds. Allow them to sizzle for about 10 seconds or until some of the sizzling subsides. Stir the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute another couple of minutes, seasoning with salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.

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 about 10 minutes.

Remove the serrano pepper. Add honey, half and half, pistachios and raisins.