Curried Lamb with Cucumber-Dill Raita and Cashew-Raisin Chutney – Moveable Feast

Ingredients

• 2-1/2 lb. boneless lamb shoulder or leg, cut in 1-inch cubes
• 1 Tbs. sea salt
• 1 tsp. coarsely crushed black pepper
• 3 Tbs. vegetable oil
• 2 tsp. ground cinnamon
• 2 tsp. ground coriander
• 2 tsp. ground cumin
• 2 medium onions, sliced
• 4 cloves garlic, chopped
• 2 Tbs. grated fresh ginger
• 2 Tbs. peeled and finely chopped turmeric
• 1 can coconut milk (13-1/2 oz.)
• 2 cups low-sodium chicken broth or water
• 1/2 fresh small chile pepper, such as habanero, finely chopped
• 1 pint cherry tomatoes
• Chopped fresh cilantro, for serving
• 3/4 cup plain whole milk Greek yogurt, preferably Chobani
• 1 small seedless cucumber, peeled and coarsely grated
• 3 Tbs. chopped fresh dill
• 2 tsp. minced garlic
• 2 tsp. chopped shallot
• 1-1/2 Tbs. fresh lemon juice; more if desired
• Sea salt and freshly ground pepper
• 1/2 cup unsweetened shredded coconut, toasted
• 2 Tbs. extra-virgin olive oil
• 2 Tbs. chopped cashews
• 2 Tbs. raisins
• 3 cloves garlic, thinly sliced and fried
• 2 tsp. toasted sesame seeds
• 1 tsp. crushed red pepper flakes, or to taste
• 1/2 tsp. ground coriander
• Fine sea salt