Chorizo Tagine with Lentils and Fenugreek
This dish was frought with problems from the get go. The sausage! Oh the dang sausage. Merguez wasn't going to be found in town but I had high hopes on the chorizo. Well they had the raw Mexican kind at publix and not the cooked Spanish kind that this recipe called for. I settled for a hot Portuguese sausage. (chorico?) that they had at the store. I don't really like this sausage. The instructions to cover the lentil with an inch of water was way, way too much! I didn't even get a whole inch over the top, and almost none evaporated. This made the tagine very runny and I cooked it longer to try and fix that by cooking is some with out the lid on. The flavors were ok, and I would be willing to try it with the proper sausage, but it didn't wow me, but with merguez it might. (oh and less water;)
Chorizo Tagine with Lentils and Fenugreek
2 tablespoons olive oil or ghee
2 onions chopped
2 garlic cloves chopped
1 pound chorizo or Merguez sausage thickly sliced
2 tablespoons ground turmeric
2 teaspoons ground fenugreek
1 cup brown lentils
14 ounce can of chopped tomatoes
2 teaspoons of sugar
1 bunch of cilantro, roughly chopped and reserve some for garnish
Sea salt and freshly ground black pepper
Warmed flatbreads and plain yogurt for serving
2 tablespoons olive oil or ghee
2 onions chopped
2 garlic cloves chopped
1 pound chorizo or Merguez sausage thickly sliced
2 tablespoons ground turmeric
2 teaspoons ground fenugreek
1 cup brown lentils
14 ounce can of chopped tomatoes
2 teaspoons of sugar
1 bunch of cilantro, roughly chopped and reserve some for garnish
Sea salt and freshly ground black pepper
Warmed flatbreads and plain yogurt for serving
Heat the oil or ghee in a tagine or heavy bottomed casserole. Add onions and garlic and sauté until the they begin to color. Toss in the chorizo slices and sauté for one or two minute just to flavor the oil. Stir in the turmeric and fenugreek and add the lentils making sure they are well coated in the spices. Add the tomatoes with the sugar and pour enough water to cover cover the lentils by 1 inch.* Bring the liquid to a boil reduce heat put the lid on and gently cook for about 25 minutes adding more water if necessary until the lentils are tender but not mushy. Toss in 3/4 of the cilantro and season to taste with salt and pepper. Scatter the rest of the cilantro over-the-top and serve with warm flatbreads and plain yogurt
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| Too much liquid |
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