Lamb Chili With Chickpeas And Raita Food

CHICKPEA RAITA

Steps:

• Stir together ingredients with 1/4 teaspoon each of salt and pepper and chill, covered, at least 30 minutes and up to 1 day. Season with salt.

LAMB CHILI WITH CHICKPEAS AND RAITA

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.

SPICY LAMB WITH CHICKPEAS

Steps:

• Rinse the lamb and pat dry with kitchen paper. Tip into a large pan and add tomatoes. Half fill the tomato can with water and add to the pan with the harissa paste and a good sprinkling of salt and pepper.
• Bring the liquid to the boil, then reduce the heat, cover and simmer for 1-11⁄4 hours, until the lamb is tender. Rinse the chickpeas and add them to the pan, then simmer for a further 5 minutes.
• Taste and add more seasoning if necessary. Roughly chop the coriander, then scatter over the dish. Serve with couscous or rice.

SPICY LAMB CHILI

Steps:

• Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
• When onions are soft and meat browned; drain well.
• Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
• Sauté for 1 to 2 minutes.
• Add tomatoes and beans; bring soup to a boil.
• Reduce heat, simmer for 15 minutes.
• Ladle into bowls and garnish with toppings.

LAMB WITH SPICY CHICKPEAS

Steps:

• Heat grill to high. Season the lamb, then grill for 5 mins each side until browned. Meanwhile, heat the oil in a pan, add the onion, then fry for 2 mins.
• Stir in the cauliflower, cumin and harissa paste, then cook for 1 min more. Add 200ml water, season well, then bring to the boil. Cover, cook for 5 mins until the cauliflower is just tender, then stir in the chickpeas and cook for 2 mins more. Stir in the parsley and orange juice, then serve with the lamb.