This recipe is Courtesy of Aarti Sequeira on Food Network. The reviews were great and I had some burger buns in freezer. I omitted the sweet red pepper and used jalapeno instead of serrano chili. Aspen Moon jalapeno this year were large and spicy, so used just 1/2 in the sauce. I substituted the garam masala for Baharat blend from The Spice House, which has some of the same ingredients.
Ingredients for the Sauce:
- 2 tablespoons olive oil
- 1 tablespoon ginger, minced
- 2 cloves garlic, minced
- 1/2 jalapeno pepper, chopped
- 1 teaspoon Baharat blend
- 1/2 teaspoon paprika
- 1 15-ounce can tomato sauce
- 1 cup water
- salt
Directions for Sauce:
Warm the oil in a medium saucepan over medium heat, until it shimmers.
Add the ginger, garlic and jalapeno pepper. Saute till the ginger and garlic just barely brown.
Add the Baharat and paprika and saute 30 seconds.
Stir in the tomato sauce and water. Bring to a boil, then reduce heat and simmer uncovered, until thickened, about 15 minutes. Salt to taste. Set aside.
Ingredients for the Meat:
- 3 tablespoon olive oil
- 1/4 cup shelled pistachios
- 1/4 cup golden raisins
- 1 teaspoon cumin seeds
- 1/2 large onion, diced
- salt
- 1 pound ground turkey
- 1/2 teaspoon honey
- 1/4 cup half and half
- fresh cilantro
Directions for the Meat:
Heat 2 tablespoons olive oil in large skillet. When oil starts to shimmer, add the pistachios and raisins. Cook until raisins swell up and pistachios toast slightly. Remove from pan and set aside.
Add remaining olive oil to pan and once shimmering, add the cumin seeds and cook till fragrant.
Stir in the onion and cook till just starts to brown. Season with salt.
Stir in the ground turkey, breaking up the large lumps. Cook until opaque, about 5 minutes.
Add the sauce to the turkey mixture, bring to a boil, then lower heat and simmer until thickened, about 10 minutes. Turn off heat.
Add the honey, half and half, pistachios and raisins. Adjust salt.
Toast buns, fill with the Sloppy Joe and garnish with cilantro.
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