Sloppy Bombay Joes

Since Chicken Tikka Masala, I have had the bravery to try more Indian dishes at home. Sloppy Bombay Joes is a recipe from Aarti Sequeira on her debut show on Food Network, after winning the Next Food Network Star. I was totally tempted to make this dish and I'm glad I finally did.

However, I did make a few twists on the original recipe. Based on what I had in the fridge, I added some mushrooms and jalapeno peppers and left out the bell peppers. I also used brioche buns instead of regular hamburger buns, for an extra buttery taste to neutralize the heat and compliment the pungent flavors from the spices. There is a lot of prep work, but the result is so worth it. Tucked in between a hot and extremely soft brioche bun, the meat is so juicy, tender and flavorful. It's rich without being cloying. When you bite into the bun, the juicy meat will be squeezed out onto your fingers. But nobody will remember to care about eating manners this time!

4 servings

Ingredients:

• 1 pound ground turkey dark meat
• 1/2 big jalapeno pepper, seeded and finely minced
• 3 1/2 big jalapeno peppers, seeded and finely diced
• 2 tablespoons canola oil
• another 4 tablespoons canola oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/2 big Spanish onion, finely diced
• 1/2 cup crimini or white button mushroom, finely diced
• 1/4 cup unsalted shelled pistachios
• 1/4 cup goji berries
• 1/4 cup half and half
• 1/2 teaspoon honey
• 1 teaspoon garam masala
• another 1/2 teaspoon garam masala
• 1/2 teaspoon paprika
• another 1/4 teaspoon paprika
• 1 teaspoon cumin seeds
• 1 can (15 ounces) tomato sauce
• 1 cup water
• 1/4 cup chopped cilantro
• 4-6 brioche buns

Directions:

1. Heat 2 tablespoons oil in a medium saucepan on medium heat. Add the ginger, garlic and 1/2 minced jalapeno peppers. Sautee until brown a little, for about 2 minutes. Add 1 teaspoon garam masala and 1/2 teaspoon paprika and cook for another 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat to medium low, uncovered, until thickened, about 15 minutes.
2. Heat 2 tablespoons of oil in a large pan on medium heat. Add pistachios and goji berries. Cook until the raisin swell up and the pistachios start releasing fragrance, for about 1 - 2 minutes. Take them out with a slotted spoon and set aside.
3. Add 2 more tablespoons of oil into the large pan and heat up on medium heat. Add cumin seeds and cook for about 10 seconds. Add onions, mushroom and the other 3 1/2 jalapeno peppers. Season with 1/2 teaspoon of salt. Add in the turkey and cook until no longer pink, for about 5 minutes.
4. By this time, the tomato sauce should be ready. Pour the sauce into the turkey mixture. Add another 1/2 teaspoon of garam masala and 1/4 teaspoon of paprika. Stir and bring to a boil, then turn down the heat to medium low and cook until the mixture has thickened, about 8-10 minutes. Add the honey, half-and-half and, pistachios and goji berries. Stir through and salt to taste. Add fresh cilantro and turn off the heat.
5. Heat up a griddle and toast the brioche buns. Fill with the turkey mixture and serve.