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1
Make the sauce: Heat the vegetable oil in a medium saucepan over medium heat.
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2
Add the ginger, garlic and chile pepper and cook until the ginger and garlic brown a little, about 1 minute.
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3
Add the garam masala and paprika and cook 30 seconds.
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4
Add the tomato sauce and 1 cup water, stir and bring to a boil.
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5
Reduce the heat to low and simmer, uncovered, 15 minutes.
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6
Meanwhile, prepare the sloppy joes: Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
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7
Add the raisins and pistachios and cook, stirring occasionally, until the raisins swell up and the pistachios toast slightly, about 1 minute.
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8
Remove from the skillet and set aside.
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9
Return the skillet to medium heat and add the remaining 1 to 2 tablespoons vegetable oil.
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10
Add the cumin seeds and let sizzle about 10 seconds, then add the onion and bell pepper and cook until softened and starting to brown, about 5 minutes.
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11
Add the chile pepper and cook 2 more minutes, seasoning with salt.
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12
Add the turkey, breaking up the big lumps, and cook until opaque, about 5 minutes.
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13
Add the prepared sauce to the turkey-and-onion mixture in the skillet.
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14
Stir and bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly, about 10 minutes.
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15
Remove the whole chile pepper (unless you want to eat it, like my dad does!)
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16
and stir in the honey, half-and-half, raisins and pistachios.
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17
Taste for seasoning.
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18
Stir in the cilantro right before serving.
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19
Toast the buns and fill with the sloppy joe mixture.
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20
Eat with your hands!
