Indian-Spiced Loose Meat Sandwiches

This sandwich filling started as a recipe for keema sookh from one of my favorite food blogs, Tigers & Strawberries.  I can’t remember why I ended up turning it into a sandwich filling, but we loved it.  Although it’s a little more work than sloppy joes, it’s a nice change of pace, flavored with the warm spices of Indian cuisine.

Indian-Spiced Loose Meat Sandwiches

4 cloves garlic
1 1″ cube fresh ginger
2 tsp. cumin seeds
2 tsp. coriander seeds
1/4 tsp. cardamom seeds
1 tsp. black peppercorns
1/2 teaspoon red pepper flakes
1 medium onion, thinly sliced
1 teaspoon salt
2 Tbsp. vegetable oil or ghee
1 pound ground beef
1/2 cup milk
1 Tbsp. sweet paprika
1 Tbsp. turmeric
water as needed
6 sandwich buns
tzatziki cucumber yogurt dip

Grind the dry spices using a coffee grinder that you only use for grinding spices.  Add the ground spices, garlic, ginger, and a couple of tablespoons of water to a blender jar and puree. You can also use a mortar and pestle to grind the garlic and ginger at the same time as the dry spices.

Heat a skillet over medium heat, add oil or ghee. When the oil is hot, add the onions, and cook, stirring, until they are a dark reddish brown. Be sure to keep stirring so that they don’t burn.  When they are golden brown add the salt and keep cooking until the onions are deeply browned.

Once the onions are brown, add the contents of the blender and cook in the oil for about a minute. Add the ground beef and the milk, breaking up the meat until it all begins to fall apart and brown. Add the paprika and turmeric and cook until the milk is evaporated. Now add about 1/2 cup of water and continue cooking for twenty minutes, adding additional water if needed to keep it from boiling dry.

After 20 minutes and the water is completely cooked away, add salt to taste.  Serve on buns spread with tzatziki.

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One Response to “Indian-Spiced Loose Meat Sandwiches”

  1. Borscht and Recipe Roundup | The Heavy Table - Minneapolis-St. Paul and Upper Midwest Food Magazine and Blog Says:

    [...] beet borscht, faux pho, truffled popcorn from Graze, fire roasted tomato burgers with aioli, Indian spiced loose meat sandwiches, red potato and goat cheese napoleons. » Borscht and Recipe Roundup » Print [...]

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