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