Ingredients with Measurements:
- 1 pound Goan sausage, sliced
- 1 cup dried red lentils
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes
- 1 tablespoon olive oil
- Fresh cilantro, chopped (optional)
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
Step-by-Step Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
2. Add the sliced Goan sausage and cook until browned, stirring occasionally, for about 5 minutes.
3. Remove the sausage from the pot and set aside.
4. In the same pot, add the chopped onion and cook until softened, stirring occasionally, for about 5 minutes.
5. Add the minced garlic, grated ginger, cumin seeds, coriander seeds, turmeric powder, garam masala, and salt. Cook for 1-2 minutes, stirring constantly.
6. Add the dried red lentils, chicken or vegetable broth, and diced tomatoes. Stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes or until the lentils are tender.
8. Add the cooked Goan sausage back to the pot and stir to combine.
9. Taste and adjust seasoning if necessary.
10. Serve hot, garnished with fresh cilantro if desired.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the sausage, medium-low heat for simmering the stew.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 26g
Protein: 18g
Sodium: 1200mg
Fiber: 10g
Sugar: 4g
Substitutions for ingredients:
- You can use any type of sausage instead of Goan sausage.
- You can use canned lentils instead of dried lentils, but reduce the cooking time accordingly.
- You can use fresh tomatoes instead of canned tomatoes.
Variations:
- Add chopped vegetables such as carrots, celery, or bell peppers to the stew.
- Use different types of lentils such as green or brown lentils.
- Add coconut milk for a creamier texture.
Tips and Tricks:
- Soak the dried lentils in water for a few hours before cooking to reduce the cooking time.
- If the stew is too thick, add more broth or water to thin it out.
- Adjust the seasoning to your taste by adding more or less spices.
Storage Instructions:
Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation Ideas:
Serve the stew in bowls and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped
Pairings:
- Serve with crusty bread or naan for dipping.
- Pair with a side salad for a complete meal.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables such as carrots, sweet potatoes, or Brussels sprouts
Troubleshooting Advice:
- If the stew is too thin, let it simmer for a few more minutes to thicken.
- If the stew is too thick, add more broth or water to thin it out.
Food Safety Advice:
- Make sure the sausage is cooked through before adding it to the stew.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Goan cuisine is a fusion of Indian and Portuguese flavors, as Goa was a Portuguese colony until 1961. Goan sausage is a popular ingredient in Goan cuisine, made with pork, vinegar, and spices.
Flavor Profiles:
This stew is spicy, savory, and slightly tangy from the Goan sausage and tomatoes.
Serving Suggestions:
Serve the stew as a main dish for lunch or dinner.
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Region: Indian