I was looking for another way to use up a few of my homemade sandwich buns and thought they might hold up nicely with some sloppy joe filling. Then, when I borrowed my friend Katie’s Food Network Magazine, I saw a recipe for Bombay Sloppy Joes and my decision was made. These were so good, even better than we expected. Indeed, the homemade buns held up wonderfully despite the wet, messy filling.
These were definitely a little tedious to make (thank you Ryan for your assistance!), which is what had me thinking negative thoughts. I was pretty convinced that they wouldn’t be worth the effort, but my mind was changed after my first bite. These were wonderfully tangy and the pistachios and raisins added a unique element to the mixture. This was one meal I was thrilled to have leftovers of! When you’re looking for a chance from regular ‘ol sloppy joes and you don’t mind spending a little time chopping in the kitchen, give these a go!
Bombay Sloppy Joes
adapted from Food Network Magazine, October 2010
For the sauce-
-2 tbsp vegetable oil
-1 tbsp minced peeled ginger
-2 cloves garlic, minced
-1/2 jalapeno pepper, seeded and minced
-1 tsp garam masala
-1/2 tsp paprika
-1 15 oz. can tomato sauce
For the sloppy joes-
-3-4 tbsp vegetable oil
-1/4 cup raisins
-1/4 cup shelled pistachios
-1/2 tsp cumin
-1 large onion, finely diced
-1 red bell pepper, seeded and finely diced
-1 jalapeno pepper
-1 lb ground turkey
-1/2 tsp honey
-1/4 cup half and half
-small handful fresh cilantro
1. To make the sauce, heat the oil in a medium saucepan over medium heat. Add ginger, garlic, and jalapeno pepper. Cook until ginger and garlic brown a little (approximately 1 minute). Add the garam masala and paprika and cook for 30 seconds. Add tomato sauce and 1 cup of water, stirring and bringing to a boil. Reduce heat to low and simmer, uncovered, for 15 minutes.
2. In a separate skillet, heat 2 tbsp vegetable oil. Add raisins and pistachios and cook for 1 minute, stirring occasionally, until raisins plump and pistachios are slightly toasted. Remove from skillet and set aside.
3. Return skillet heat to medium and add remaining 1-2 tbsp vegetable oil. Add cumin, onion, and bell pepper. Cook until softened (approximately 5 minutes). Add the jalapeno and continue to cook, seasoning with salt. Add the turkey to the skillet, breaking up lumps and cooking until opaque (approximately 5 minutes).
4. Add the prepared sauce to the turkey mixture. Stir and bring to a boil. Reduce heat to low and simmer until mixture thickens slightly (approximately 10 minutes).
5. Remove the whole jalapeno pepper. Add in the honey, half and half, raisins, and pistachios. Just before serving, stir in cilantro. Toast buns and fill with sloppy joe mixture. Enjoy making a mess while you eat! 😉