Friday, February 17, 2012

Sausage and Lentil Curry-Spicy

My mother was coming over so I was trying to cook a fast lunch for us.  I was going to make a sausage curry and a separate mild lentil curry.  Those two curries are great (been there done that), but I felt like experimenting.  I looked at the two ingredients and realized that sausage and lentils go well together so why not try to use them both in one spicy curry.  I was a little nervous while I cooked this dish. What if my mother thought it was too crazy, after all she's is the curry expert with 60 years of cooking curry under her belt.  When lunch time arrived, it was my moment of truth.  I served her some of this curry with my mild cauliflower curry and deviled onions.  I was enjoying  the entire meal, but I waited to hear her verdict. Will it be "Yay or Nah"?  Then it happened.... she asked for a little more of this curry because it was tasty. Eureka!  I may have struck on something here. :) 

1lb of sausage (crumbled out of the casings)
2 cups of dry brown lentils (see note)
1 (15oz) can of diced tomatoes
10-15 curry leaves
2-3 serrano chilies sliced
1 medium onion diced
2 Tbs of ginger and garlic paste (or one of each)
2 Tbs of curry powder
1Tbs of chili powder (or to taste)
1 tsp of ground turmeric
1 tsp of cumin seeds
1 tsp of fennugreek seeds
1 cup of coconut milk
squeeze of lime juice
1 (1 inch) piece cinnamon stick
Salt (or seasoning salt) and Black Pepper to taste

Note: Do not use a lentils that will fall apart or become mushy. The brown lentils keep their shape well after the cooking process.
Note:  You can use any kind of sausage you like, pork, chicken, lamb etc...

Brown the sausage in a large pan.  If you need to drain any excess oil out of the sausage do so. My sausage was pretty lean and the I used the rendered fat to cook the onions, green chilies, curry leaves, fennugreek seeds and cumin seeds for 2-3 minutes.

Then add the ginger/garlic paste, curry powder, turmeric powder, salt, black pepper and chili powder. Saute for 1-2 minutes.
Then add the rinsed brown lentils, can of diced tomatoes and 4-5 cups of water. Cook for 20-30 minutes on medium-high eat until the lentils are tender. Most of the water should have cooked out.
Note: if you need more water while cooking the lentils add as needed.
Once the lentils are cooked add 1 cup of coconut milk and simmer for another few minutes. Taste for salt and seasoning. Then turn stove off and finish off with a squeeze of lime juice. Eat with rice, roti etc.. Enjoy.

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