Lamb Chili With Chickpeas And Raita Recipes

SIMPLE LAMB CURRY WITH CARROT RAITA

Steps:

• Put the lamb in a bowl with the ginger, garlic, turmeric, cumin, coriander, cayenne and .5 teaspoon salt and mix well. Marinate at room temperature 30 minutes, or up to several hours refrigerated (even overnight is fine).
• Heat the ghee or oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onions and cook for 3 to 4 minutes, until softened. Turn up the heat to medium-high and add the seasoned meat. Lightly brown the meat and onions, stirring occasionally, for another 5 minutes or so. Add the cloves, peppercorns and cinnamon stick, then add 2 cups water and bring to a boil. Cover the pot and turn heat to gentle simmer. Cook for about an hour, or until the meat is fork-tender. Taste the sauce and add salt to taste. Raise the heat and let the sauce reduce a bit, if desired. (May be prepared ahead to this point and reheated before serving.)
• To make the raita, put the yogurt in a bowl. Heat the ghee or oil in a small skillet over medium heat. Add the mustard seeds and cumin, let them pop a bit - be careful - then stir in the garlic and cook for about 30 seconds, till barely golden. Carefully stir the hot contents of the skillet into the yogurt. Add the grated carrot, cayenne and salt, to taste. Let the raita sit at least 10 minutes to allow the flavors to mingle. Just before serving, stir in the mint, chives and cilantro.

CRUNCHY CHILI CHICKPEAS RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C). Grease a baking sheet with nonstick spray.
• Drain, rinse, and dry the chickpeas. Spread on the prepared baking sheet in a single layer.
• Bake the chickpeas for 40-45 minutes, until golden and slightly dry. Remove from the oven and carefully transfer to a medium bowl. Keep the oven on.
• Add the olive oil, chili powder, garlic powder, and salt. Toss until the chickpeas are well coated.
• Return the chickpeas to the baking sheet and bake for another 10-15 minutes, until golden brown and crunchy.
• Enjoy!

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.

AUSH (AFGHAN LAMB CHILI)

Steps:

• Thaw and thoroughly drain the frozen spinach.
• Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
• Chop one gold/yellow onion.
• Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
• Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
• Simmer pot for 6 hours on low heat.
• Boil salted water for fettucini.
• Break fettucini in half and cook for 8 minutes at a low boil.
• Stir 1 cup sour cream into simmer pot.
• Serve chili hot over drained fettucini!

ANDREW CARMELLINI'S LAMB CHILI WITH CHICKPEAS AND RAITA

Steps:

• 1. To make the Raita: Use a vegetable peeler to peel the cucumber. Cut the cucumber in half lengthwise, and then cut each piece in half widthwise. Use a small spoon to scrape out the seeds.2. Using a box grater or a large flat grater, grate the cucumber into a bowl. Tip the bowl over the sink, holding the cucumber in with your hand or with a plate, and drain out the excess cucumber water.3. Squeeze the lemon juice into the cucumber, using your hand as a filter to catch any seeds. Add the yogurt and mix everything together.4. Add the mint, salt, cumin, and cayenne, and mix gently.5. Cover the bowl and put it in the fridge. The raita should be served cold.6. To make the Chili: Heat the corn oil in a large saucepot over medium-high heat. Use your hands to break the ground lamb into small pieces; then add the meat to the pot. Cook for about 2 to 3 minutes; use a wooden spoon to keep breaking the meat up, chopping it and stirring it constantly so that it browns evenly without clumping up.7. Turn the heat down to medium. Add the red onion, ginger, garlic, garam masala, chili powder, salt, and pepper. Mix everything together so the meat is well coated in the spices and the oil, and then toast the mixture for a minute or so, until the spices release their flavor and aroma.8. Add the coconut milk, tomatoes, broth, and bell pepper. Mix everything together, turn the heat up to medium-high, and bring the chili up to a simmer. Then let it cook, uncovered, at a low bubble, stirring occasionally to make sure it doesn’t stick.9. When the chili has been cooking for an hour and a half, stir in the chickpeas, and cook for another hour, until the chili has thickened and the flavors are rich and well combined.10. To finish the dish: Ladle the chili into individual bowls, and add a spoonful of the cold raita and a sprinkling of the fresh cilantro to each one. Serve the chili up right away, with basmati rice and cold beer.Source: seriouseats.com

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.