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Sloppy Poppies

September 3, 2010

Sloppy Poppy

Remember Manwich?  The giant can of sauce that you’d mix with the ground beef and heat through?  For me growing up, sloppy joes was the ultimate in kid-friendly meals — it always tasted good, it always got all over my face, and most of all, it felt really fun.  It’s been years since I have had sloppy joes, mostly because I don’t really eat red meat, but all that changed this week, thanks to the new Food Network show, Aarti Party.  The aim of the show is to introduce an Indian flair to American comfort foods — and in one of her first episodes, Aarti Sequeria featured her recipe for Sloppy Bombay Joes.

I wasn’t crazy about the name, and nicknamed these sandwiches “Sloppy Poppies,” which to me, makes alliterative sense, considering that they came from a show called Aarti Party.  I seem to be alone on this front, but Marc agreed to let me blog these under this name.

These make  TON of leftovers, which is great.  We made this a few days ago, and haven’t even had any of the leftovers just yet — we are saving them for tomorrow.  It’s a delicious, comforting food, and I think you will enjoy!

Sloppy Poppies

adapted from the Food Network Show, Aarti Party


  • 2 tbsp. vegetable oil
  • 1 tbsp. minced ginger
  • 1/2 serrano chile, seeded and finely minced (save the other half for the turkey preparation)
  • 1 tsp. garam masala
  • 1/2 tsp. paprika
  • 1 (15-oz.) can of tomato sauce
  • 1 c. water


  • 3-4 tbsp. vegetable oil
  • Small handful shelled pistachio nut meats, roasted, but not salted
  • Small handful of raisins
  • 1 tsp. cumin seeds
  • 1/2 large white onion, finely diced
  • 1/2 serrano chile, seeds intact
  • Kosher salt
  • 1 lb. ground turkey
  • 1/2 tsp. honey
  • Small handful fresh cilantro
  • 4-6 hamburger buns
  1. 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.
  2. Meanwhile for the turkey, in a large skillet, warm 2 tbsp. 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.
  3. Return the pan to medium heat, add 1 – 2 more tbsp. of oil, and warm until shimmering.  Add the cumin seeds and allow them to sizzle for about 10 seconds.  Stir in the onion and bell pepper; saute until softened and starting to brown.  Add the serrano pepper, and 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.
  4. Meanwhile your sauce should be ready.  Pour 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.
  5. Once the turkey is cooked, and the sauce has thickened to your desired consistency, remove the serrano pepper.  Add the honey, pistachios, raisins and cilantro.  Stir through and season to taste.
  6. Serve on toasted buns.  Eat and enjoy!  (I sure am not able to eat it with my hands anymore, though!)
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