Lamb Chili

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Washington Post


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1 cup yellow split peas or lentils, picked over to remove any foreign bits

1 tablespoon plus 1 teaspoon salt

3 tablespoons canola or vegetable oil

2 pounds ground lamb

2 tablespoons curry powder

2 teaspoons Kashmiri mirch powder, or to taste (may substitute red chili powder); see headnote

1/4 teaspoon freshly ground black pepper

Two-inch piece peeled ginger root, grated

1/3 cup pine nuts

1/3 cup golden raisins

13 1/2 ounces (1 can) regular or low-fat coconut milk

3 cups low-sodium chicken broth

6 ounces (1 can) tomato paste

4 scallions, white and light-green parts, chopped

1/4 cup packed mint leaves, chopped

1/4 cup packed cilantro leaves, chopped

1 cup plain regular or low-fat yogurt, for garnish (optional)

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