Bombay Sloppy Joes

Ingredients:

Turkey:

• 450 g of ground turkey
• 3-4 tablespoons of vegetable oil
• A small handful of shelled pistachios (about 1/4 cup)
• A small handful of raisins (about 1/4 cup)
• 1 teaspoon cumin seeds
• 1/2 large white onion, diced into small cubes
• 1/2 serrano chili pepper with seeds (omit if you don't like spicy food!)
• Salt
• 1/2 teaspoon honey
• 1/4 cup low-fat cream (10-12%)
• 1 red bell pepper, seeded, cored and finely diced
• A small handful of chopped fresh cilantro (including the soft parts of the stems)
• 4-6 hamburger buns

Sauce:

• 1 can (425 g) of tomato sauce
• 2 tablespoons of vegetable oil
• 1 tbsp. chopped ginger
• 2 crushed cloves of garlic
• 1/2 serrano chili pepper, seeded and finely chopped (save the other half for the turkey)
• 1 teaspoon spice mix Garam masala
• 1/2 tsp paprika
• 1 cup of water

Preparation:

1. Start by making the sauce: In a medium skillet, heat the oil over medium heat until shimmering. Add the ginger, garlic, and serrano chili pepper. Cook until the ginger and garlic are lightly browned. Add the garam masala and paprika and cook for 30 seconds. Add the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until the mixture thickens, about 15 minutes.
2. Meanwhile, for the turkey, heat 2 tablespoons of oil in a large skillet. When it shimmers, add the pistachios and raisins. Cook until the raisins are plump and the pistachios are lightly toasted. Remove from the skillet.
3. Return the pan to medium heat, add another 1-2 tablespoons of oil and heat until shimmering.
   
   Add the cumin seeds and sauté for about 10 seconds, until the seeds stop popping. Add the onion and bell pepper and sauté until soft and beginning to brown. Add the serrano pepper. Sauté for a couple more minutes, then season with a little salt.
   
   Add the turkey, breaking up any large pieces. Cook until the ground meat is opaque, about 5 minutes.
4. By this time, the sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then reduce the heat and simmer until the mixture thickens slightly, about 10 minutes.
5. When the meat is cooked through and the sauce has thickened slightly, remove the serrano chili (unless you want to eat it all). Add the honey, cream, pistachios, and raisins. Stir and taste for the right amount of seasoning. Sprinkle with fresh cilantro before serving.
   
   Toast the buns, top them with the turkey mixture, and serve. Eat (with your fingers!) and enjoy!