LAMB CHILI WITH CHICKPEAS AND RAITA

LAMB CHILI WITH CHICKPEAS AND RAITA image

Yield 4-6 servings

Number Of Ingredients 26

RAITA:
1 medium English cucumber, peeled
2 tbsp lemon juice (1 lemon)
1 cup Greek yoghurt
6 large fresh mint leaves, finely chopped
½ teaspoon salt
¼ teaspoon ground cumin
Pinch of cayenne pepper
CHILI:
1 tablespoon corn oil
2 pounds ground lamb
1 medium red onion, diced
One 1-inch piece of fresh ginger--peeled, sliced thin and diced
1 clove garlic, minced
3 teaspoons garam masala (or 2 teaspoons curry powder plus a pinch of cinnamon)
1 teaspoon chile powder
½ teaspoon salt
½ teaspoon fresh-ground black pepper
1 cup canned light coconut milk
One 28-ounce can chopped tomatoes
3 cups low-sodium chicken broth, vegetable broth or water
1 medium red bell pepper, diced
One 15-ounce can chickpeas, drained
½ cup torn fresh cilantro leaves
*If using a slow-cooker, use ¾ cup coconut milk and 2 ¼ cups of chicken broth.
*Also try replacing ground lamb with lamb breast or stew meat.

Steps:

RAITA: 1. Cut cucumber in quarters; using a small spoon, scrape out the seeds. Use a box grater to grate the cucumber into a bowl; drain the excess moisture. 2. Squeeze lemon juice into the cucumber; add the yoghurt and gently mix together. Add mint, salt, cumin and cayenne; mix gently. Cover the bowl and put it in the fridge; serve cold. CHILI 3. Over medium heat, heat the corn oil and cook ground lamb so that it browns evenly without clumping. Turn the heat down to medium, and add the red onion, ginger, garlic, garam masala, chile powder, salt and pepper. Mix everything together so the meat is well coated in the spices and oil. Increase heat to high to toast the mixture for a minute or so, until the spices release their flavor and aroma and most of the residual liquid has evaporated. 4. Transfer mixture to slow cooker. Add the coconut milk, tomatoes, broth and bell pepper. Stir well, and cook on "high" for 4 hours. 5. Add the chickpeas, stir, and cook on "high" for another 3 hours; or until the chili has thickened. 6. Ladle the chili into individual bowls; add a spoonful of the cold raita and a sprinkling of cilantro to each. Serve with basmati rice and cold beer.