Ingredients
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5 tablespoons Vegetable Oil
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1 tablespoon Gingerminced
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2 Garlic Clovesminced
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1/2 Serrano Chileminced
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1 teaspoon Garam Masala
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1/2 teaspoon Paprika
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1 can Tomato Sauce
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1 cup Water
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1/4 cup Shelled Pistachios
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1/4 cup Raisin
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1 teaspoon Cumin
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1 White Onionmedium, diced
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1 Red Bell Pepperdiced
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1/2 Serrano Chile
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Kosher Salt
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1 pound Ground Turkey
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1/2 teaspoon Honey
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small handfull Fresh Cilantrochopped
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4-6 Burger Buns
Directions
Steps
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1
Done
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In a medium saucepan, heat 2 tablespoons oil over medium heat until it shimmers. Add the serrano pepper, ginger, and garlic. Cook until the ginger and garlic are just browned. 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. |
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2
Done
|
Warm 2 tablespoons of oil in a large skillet. 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. |
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3
Done
|
Return the pan to medium heat, add 1–2 teaspoons additional oil, and heat until the oil shimmers. Add the cumin seeds and allow them to sizzle for about 10 seconds, or until some of the sizzling subsides. Sauté the onions and bell pepper until they are softened and beginning to color. Add the serrano pepper and mix well. Saute for a few more minutes, sprinkling with a pinch of salt. Stir in the turkey, breaking up the big lumps. Cook until opaque, about 5 minutes. |
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4
Done
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Pour the sauce over the turkey in the skillet. Stir and come to a boil, then reduce to a low heat and continue to cook for about 10 minutes, or until the sauce has thickened somewhat. |
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5
Done
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Once the turkey is cooked and the sauce has thickened a little, remove the serrano pepper. Add the honey, half-and-half, pistachios and raisins. Stir through and taste for seasoning. Before serving, garnish with fresh cilantro. |
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6
Done
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Toast the buns, fill with the turkey mixture and serve. |
