Andrew Carmellinis Lamb Chili with Chickpeas and Raita

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
• One 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)
• One 15-ounce can chickpeas, drained
• To finish the dish:
• 1/2 cup torn fresh cilantro leaves

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