Serve with Tandoori Lamb with Hell’s Fury Hot Sauce.
Step 1: Heat a dry skillet over medium heat. Add the cumin seeds and toast until fragrant, 2 minutes. Let cool, then transfer to a mixing bowl. Add the yogurt and sour cream and stir to mix. Stir in the cucumber, tomato, mint, jalapeño, if using, garlic, salt, and pepper. You can serve the raita right away, but it will taste better if you let the flavors meld in the refrigerator for 10 to 15 minutes. Serve it the same day you make it.
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