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["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."]
