Chef Daniel Holzman of The Meatball Shop in New York City decided to rework the sandwich of his youth and came up with a Lamb Sloppy Joe at Meatopia 2011.
Suggested condiments: Quick pickled cabbage slaw, fried onions, guacamole and maybe even tater tots.
- 2 tablespoon olive oil
- 1 pound ground lamb
- ½ large yellow onion (peeled and cut into tiny dice)
- ½ red bell pepper (seeded and cut into tiny dice)
- ½ yellow bell pepper (seeded and cut into tiny dice)
- ½ green bell pepper (seeded and cut into tiny dice)
- 4 clove garlic (peeled and minced)
- 2 teaspoon paprika
- 1 teaspoon toasted cumin seeds
- 1/8 teaspoon cayenne pepper (or more to taste)
- 3 tablespoon tomato paste
- 1 cup canned crushed tomatoes
- 2 tablespoon brown sugar
- ⅓ cup white wine
- ¼ cup white wine vinegar
- ¼ cup water
- 2 teaspoon kosher salt
- 4–6 toasted burger buns
Heat the oil in a large saucepan set over medium-high heat. Add the lamb, stirring frequently to break it up, until browned and beginning to crisp; about 12 minutes. Using a slotted spoon, remove the lamb from the pan and set aside, leaving the oil and rendered fat in the pot.
Lower the heat to medium, add the onion, bell pepper, garlic, paprika, cumin seeds, and cayenne pepper and continue to cook, stirring frequently until soft (about 10 minutes).
Add tomato paste and cook, stirring constantly, until the tomato paste begins to caramelize and stick to the pan; about 3 minutes then add crushed tomatoes, sugar, wine, vinegar, water, salt and reserved lamb. Bring the stew to a simmer, lower the heat to low and continue to cook for half an hour. Enjoy on a toasted bun.