Ingredients
- FOR THE RAITA
- 1 medium English cucumber
- Juice of 1 lemon (about 2 tablespoons)
- 1 cup thick yogurt (I like Fage)
- 6 large fresh mint leaves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Pinch of cayenne pepper
- FOR THE CHILI
- 1 tablespoon corn oil
- 2 pounds ground lamb
- 1 medium red onion, diced (about 1 cup)
- One 1-inch piece of fresh ginger, peeled, sliced thin, and diced (1 tablespoon)
- 1 clove garlic, minced
- 3 teaspoons garam masala (or 2 teaspoons curry powder plus a pinch of cinnamon)
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1 cup canned coconut milk
- 1 28-ounce can chopped tomatoes with their juice
- 3 cups low-sodium chicken broth, vegetable broth, or water
- 1 medium red bell pepper, diced (about 1 cup)
- 1 15-ounce can chickpeas, drained
- 1/2 cup torn fresh cilantro leaves
Description
Lamb Chili With Chickpeas And Raita - The Huffington Post
Kitchen Daily
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