Description
A more decadent sloppy joe that you won’t mind getting messy for.
Ingredients
Scale
For the creme fraiche:
- 1 pt heavy cream
- 2 tbsp buttermilk
For the lamb mixture:
- 1 lb ground lamb
- Salt and pepper
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1/2 cup white wine
- 1 cup Heinz ketchup
- 1/2 cup Worcestershire sauce
- 1/4 cup yellow mustard
- 5 dashes Tabasco
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp coriander
- 1 tsp allspice
- 1/2 tsp cinnamon
Instructions
- Mix heavy cream and buttermilk in a non-reactive container (Tupperware works well).
- Cover and let sit overnight at room temperature for at least 12 hours. Refrigerate.
- Heat a large sauté pan over medium-high heat. Add ground lamb and season with salt and pepper. While the lamb is cooking, break up the lamb into smaller pieces.
- When fully cooked, remove the lamb from the pan and set aside.
- Return pan to heat; add onions and peppers. Season with salt and pepper. Saute for a few minutes until fragrant. Add garlic and when the garlic becomes fragrant, add tomato paste, and stir frequently. Cook until tomato paste starts to darken, about 3 minutes.
- Deglaze the pan with white wine scraping the bottom of the pan. Reduce the white wine by half.
- Return the lamb to the pan and add the remaining ingredients and salt and pepper to taste.
- Stir often, bring to a boil, and then down to a simmer. Cook on the lowest setting for a half hour. Taste and re-season if necessary.
- Assemble sandwiches by adding sloppy joe mix to a bun and top with creme fraiche.