Go Back

Sloppy Bombay Joes

Sloppy Bombay Joes offer an exotic twist on the classic American sandwich, blending seasoned ground turkey with a vibrant, spiced tomato sauce. This easy-to-make dish incorporates aromatic ginger, garlic, and Indian spices like garam masala and cumin, enriched with pistachios, raisins, and a touch of cream. Served on toasted hamburger buns, it's a flavorful, hearty meal with a unique sweet and savory profile.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 2356.2 kcal

Equipment

  • 1 Medium Saucepan For the sauce
  • 1 Large Skillet For the turkey mixture
  • 1 Chef's knife For dicing and mincing ingredients
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up turkey

Ingredients
  

Main

  • 2 tablespoons vegetable oil
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • 1/2 serrano chile seeded and finely minced (save the other half for the turkey)
  • 1 teaspoon garam masala
  • 1/2 teaspoon paprika
  • 1 15-ounce can tomato sauce
  • 1 cup water
  • 3 to 4 tablespoons vegetable oil
  • Small handful shelled pistachios about 1/4 cup
  • Small handful raisins about 1/4 cup
  • 1 teaspoon cumin seeds
  • 1/2 large white onion finely diced
  • 1 red bell pepper seeds and membrane removed, finely diced
  • 1/2 serrano chile seeds intact (don't chop it up unless you like things spicy!)
  • Kosher salt
  • 1 pound ground turkey
  • 1/2 teaspoon honey
  • 1/4 cup half-and-half
  • Small handful chopped fresh cilantro soft stems included
  • 4 to 6 hamburger buns

Instructions
 

  • Begin by making the sauce: Warm the oil in a medium saucepan over medium heat, until it shimmers. Add the ginger, garlic and serrano pepper. Saute until the ginger and garlic brown a little. Add the garam masala and paprika and saute for 30 seconds. Stir in the tomato sauce and water. Bring to a boil, then reduce the heat and simmer, uncovered, until thickened, about 15 minutes.
  • Meanwhile for the turkey, in large skillet, warm 2 tablespoons of oil. When shimmering, add the pistachios and raisins. Cook until the raisins swell up and the pistachios toast slightly. Remove from the pan and set aside.
  • Return the pan to medium heat, add 1 to 2 more tablespoons of oil, and warm until shimmering. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Stir in the onions and bell pepper; saute until softened and starting to brown. Add the serrano pepper. Saute for another couple of minutes, seasoning with a little salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes.
  • Meanwhile, your sauce should be ready. Pour the sauce into the skillet with the turkey. Stir and bring to a boil, then lower the heat and simmer until the mixture has thickened slightly, about 10 minutes.
  • Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper (unless you want to eat it whole, like my Dad does!). Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro.
  • Toast the buns, fill with the turkey mixture and serve. Eat (with your hands!) and enjoy!

Notes

For the sauce, ensure ginger and garlic are lightly browned to develop a deeper flavor profile without burning. Toasting the pistachios and raisins separately is crucial; it enhances their sweetness and nuttiness, and the raisins will plump up beautifully, adding a delightful textural contrast. Adjust the serrano pepper's heat by removing it before serving or keeping it for a spicier kick. The addition of honey and half-and-half is key to balancing the vibrant spices and adding richness. Always garnish with fresh cilantro right before serving for a burst of fresh aroma.