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Andrew Carmellini's Lamb Chili with Chickpeas and Raita

This recipe features a robust lamb chili infused with aromatic spices, coconut milk, and chickpeas, simmered to perfection. It's elegantly balanced by a refreshing, creamy raita made with cucumber, yogurt, and mint. A hearty and flavorful dish, perfect for a comforting meal.
Total Time 3 hours
Course lunch/dinner
Cuisine American
Servings 6 people
Calories 4327.3 kcal

Equipment

  • 1 Large Dutch Oven or Pot
  • 1 Chef's knife
  • 1 Cutting Board
  • 2 Mixing Bowls one for raita, one for ingredients
  • 1 Box Grater for cucumber

Ingredients
  

Main

  • 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

Instructions
 

  • Prepare the Raita: Grate cucumber and squeeze out excess moisture. In a bowl, combine grated cucumber with lemon juice, yogurt, minced mint, salt, ground cumin, and cayenne. Mix well and refrigerate.
  • Begin the Chili: Heat corn oil in a large Dutch oven or pot over medium-high heat. Add ground lamb and cook, breaking it up with a spoon, until deeply browned. Drain excess fat if necessary, then remove lamb and set aside.
  • Sauté Aromatics: Reduce heat to medium. Add diced red onion to the pot and cook until softened, about 5-7 minutes. Add diced ginger and minced garlic, cooking for another 1-2 minutes until fragrant.
  • Bloom Spices: Stir in garam masala, chili powder, salt, and black pepper. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
  • Deglaze and Add Liquids: Pour in the coconut milk, scraping the bottom of the pot to loosen any browned bits. Add chopped tomatoes with their juice and chicken or vegetable broth.
  • Simmer the Chili: Return the browned lamb to the pot. Add diced red bell pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 2 hours, stirring occasionally.
  • Add Chickpeas: After 2 hours, stir in the drained chickpeas and continue to simmer for another 15-30 minutes, allowing flavors to meld and the chili to thicken slightly.
  • Finish and Serve: Taste and adjust seasoning as needed. Ladle the hot chili into serving bowls, topping each portion generously with the chilled raita and fresh torn cilantro leaves.

Notes

For the raita, grating the cucumber and squeezing out excess water is crucial to prevent a watery consistency; this ensures a creamy, thick raita that complements the chili beautifully. When making the chili, thoroughly browning the ground lamb is key for developing deep, savory flavors – don't overcrowd the pot. Bloom your spices (garam masala, chili powder) with the aromatics (onion, ginger, garlic) to release their full fragrance before adding liquids. The long simmering time allows the flavors to meld and the lamb to become tender. Adjust seasoning at the end, as flavors intensify. Fresh cilantro is a must for a vibrant finish.