Sloppy Indian Joes

• Meat

  • 2 lb Venison, ground

• Produce

  • 1 stalk Celery
  • 1 Small handful Cilantro
  • 4 cloves Garlic
  • 1 tbsp Ginger
  • 1/2 cup Golden raisins
  • 1/4 Serrano chile
  • 1/2 White onion, large

• Condiments

  • 1/2 tsp Honey
  • 1 15 oz. can Tomato sauce

• Baking & Spices

  • 1/2 tsp Paprika, smoked
  • 1 tsp Punjabi garam masala
  • 1 Sea salt

• Oils & Vinegars

  • 5 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds
  • 1/4 cup Pistachios

• Bread & Baked Goods

  • 4 Buns

• Dairy

  • 1/4 cup Half and half

• Liquids

  • 1 cup Water

Found on thatsusanwilliams.com

Description

Ingredients

• 2 T. vegetable oil
• 1 T. peeled, minced ginger
• 4 cloves minced garlic
• 1/4 serrano chile, seeded and minced
• 1 t. Punjabi Garam Masala
• 1/2 t. smoked paprika
• 1 15 oz. can tomato sauce
• 1 c. water
• 3-4 T. vegetable oil
• 1/4 c. shelled pistachios
• 1/2 c. golden raisins
• 1 t. cumin seeds
• 1/2 large white onion, finely diced
• 1 stalk celery, finely diced
• sea salt
• 2 lbs. ground venison (or ground beef, or ground turkey)
• 1/2 t. honey
• 1/4 c. half and half
• Small handful of cilantro, chopped
• 4 - 6 buns (you could use ciabatta, or hamburger buns; next time, Im trying naan)

Directions

• Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the garlic, ginger and chopped serrano pepper and allow them become fragrant, about a minute. (Dont let the garlic burn.) Add the garam masala and the smoked paprika. Allow them to bloom for about 30 seconds. Stir in the tomato sauce and water. Bring to boil. Reduce to simmer. Allow to simmer until sauce thickens, about 15 minutes.
• In a large skillet, warm 2 T. of oil. When shimmering, add the raisins and pistachios. Cook until the raisins swell and the pistachios become lightly toasted, about one minute. Remove them from the pan and set aside. Return the pan to medium heat, add 1 - 2 T. more oil. Warm till shimmering. Add cumin seeds and allow them to sizzle and toast, about 10 seconds. Stir in the onion and the celery. Sauté until they begin to become translucent and tender, for a couple of minutes. Season with a little salt. Add meat (whether venison, beef, or turkey), and break up the big lumps with your spatula. Brown until no longer pink, about 5 minutes. Once your sauce is ready, pour it into the skillet with the meat. Stir, bring to a boil, reduce to simmer, and simmer till mixture has reduced slightly, another 10 minutes. Finish with honey, half and half, and taste for seasoning, adding additional salt to taste. Stir in raisins and pistachios. Garnish with fresh cilantro. Serve on toasted buns.