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Picture of Andrew Carmellini's Lamb Chili with Chickpeas and Raita
american lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 4275 kcal 214 %
  • Fat 302 g 465 %
  • Saturated 145 g 725 %
  • Carbs 189 g 63 %
  • Fiber 52 g 207 %
  • Protein 220 g 440 %
  • Cholesterol 694 mg 231 %
  • Sodium 5284 mg 220 %
  • Calcium 1119 mg 112 %
  • Magnesium 603 mg 144 %
  • Potassium 6612 mg 141 %
  • Iron 35 mg 197 %
  • Zinc 39 mg 358 %
  • Phosphorus 2749 mg 393 %
  • Vitamin A 505 µg 56 %
  • Vitamin C 291 mg 323 %
  • Thiamin (B1) 6 mg 503 %
  • Riboflavin (B2) 3 mg 250 %
  • Niacin (B3) 74 mg 463 %
  • Vitamin B6 4 mg 272 %
  • Folate equivalent (total) 590 µg 148 %
  • Vitamin B12 23 µg 941 %
  • Vitamin D 1 µg 8 %
  • Vitamin E 13 mg 88 %
  • Vitamin K 145 µg 121 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Andrew Carmellini's 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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