Turkey Sloppy Bombay Joes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sauce:2 Tbs vegetable oil1 Tbs minced ginger2 cloves garlic, minced1/2 serrano chile, seeded, and finely minced1 tsp garam masala1/2 tsp paprika1 (15 oz) can tomato sauce1 cup of waterTurkey3 to 4 Tbs of vegetable oil1/4 cup pistachios1/4 cup raisins1 tsp of cumin seeds1/2 large onion finely diced1 red pepper, seeds and membrane removed, finely diced1/2 serrano chile, seeds intact (don't chop it up unless you like it spicy)Kosher salt to taste1 pound of ground turkey1/2 tsp honey1/4 cup half-and-halfSmall handful chopped fresh cilantro8 hamburger buns
Begin by making the sauce. Warm the oil in a medium saucepan over medium heat, until it simmers. Add the ginger, garlic and serrano pepper. Saute until the gingert 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.
Meanwhile for the turkey, in a large skillet, warm 2 Tbs of oil, When shimmering, add the pistachios and raisins. Cook until the raisins swell up and pistachios toast slightly. Remove from pan and set aside.
Add 1 to 2 Tbs more oil to the pan and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper, saute until softened and starting to brown. Add the serrani pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile the sauce should be ready and thicker. Pour the sauce into the skillet with the turkey. Stir and ring to a boil, then lower the heat and simmer until the mixture has thckened a little, about 10 minutes. Then remove serrano pepper. Add the honey, half-and-half, pjistachios and raisins. Stir throughly and taste for seasoning before serving. Garnish with cilantro. Serve on toasted buns and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Meanwhile for the turkey, in a large skillet, warm 2 Tbs of oil, When shimmering, add the pistachios and raisins. Cook until the raisins swell up and pistachios toast slightly. Remove from pan and set aside.
Add 1 to 2 Tbs more oil to the pan and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper, saute until softened and starting to brown. Add the serrani pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey breaking up the big lumps. Cook until opaque, about 5 minutes.
Meanwhile the sauce should be ready and thicker. Pour the sauce into the skillet with the turkey. Stir and ring to a boil, then lower the heat and simmer until the mixture has thckened a little, about 10 minutes. Then remove serrano pepper. Add the honey, half-and-half, pjistachios and raisins. Stir throughly and taste for seasoning before serving. Garnish with cilantro. Serve on toasted buns and enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user CHEFSOPHIE.
Nutritional Info Amount Per Serving
- Calories: 416.7
- Total Fat: 21.6 g
- Cholesterol: 44.9 mg
- Sodium: 370.4 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 6.5 g
- Protein: 20.5 g
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