In the headnotes to this recipe the author described these sandwiches as the equivalent of American sloppy joes only packing more oomph. The author wasn’t kidding. The only change I made to the recipe was to use one Serrano pepper instead of two. I think that was a wise decision. The resulting spiciness was a pleasant burn that disappeared quickly. It didn’t build up and over whelm your mouth by the time you were done with the sandwich.
This recipe uses the garam masala we used for the Pork with Spinach and Cream.
Spicy Ground Beef Sandwiches
2 TBS canola oil
1 tsp cumin seeds
1 cup finely chopped red onion
2 slices ginger, 2 inch long by 1 inch wide by 1/8 inch thick
2 Serrano chilies, finely chopped
2 TBS tomato paste
1 tsp cumin scented untoasted blend
1 tsp kosher salt
8 oz lean ground beef
Heat the oil in a medium skillet over medium heat. Add the cumin seeds and let them sizzle until they turn redish brown and smell nutty, 10 -15 seconds. Immediately add the onion, garlic, ginger and chilies. Stir fry until the onion is light brown around the edges, 3 – 5 minutes. Stir in the tomato paste, cumin scented untoasted blend, and salt. Reduce the heat to medium low and simmer, partially covered, stirring occasionally, until there is an oily sheen on the surface and around the edges of the sauce, 3 – 5 minutes. Break up the ground beef, if necessary, and add it to the skillet along with the cilantro. Cook, uncovered, stirring occasionally, until the meat is partially cooked, 5 -10 minutes. Stir in 1/2 cup water and continue simmering the curry, covered, stirring occasionally, to let the flavors mingle, 5 – 8 minutes. Serve on buns.