This dish is a flavor fest. Luscious lamb meatballs and abundant vegetables braised in coconut milk and fragrant Indian spices. Everything you want for dinner in one pot!
HOW TO MAKE INDIAN STYLE RATATOUILLE WITH LAMB MEATBALLS
- First make the lamb meatballs and brown them. The flavor in these meatballs comes from garam masala, a wonderfully complex spice mix, popular in Indian cooking. They also contain bread crumbs, eggs, garlic and salt.
- Next, you’ll want to sauté all the vegetables: eggplant, zucchini, bell peppers, scallions, jalapeños, plus lots of fresh garlic, and ginger.
- The third step is to braise the meatballs and the veggies together with coconut milk, in the oven, until they infuse each other with even more flavor.
- Then comes a final tasty layer, a generous sprinkling of chopped cilantro, lemon juice, and lemon zest.
I’ve been cookbook hunting lately. We have a bookstore in our town called “The New England Mobile Book Fair.” I sometimes spend hours browsing there. It’s a huge old warehouse with creaky floors, uneven lighting, signs that are hand-written and taped to the walls. It’s packed to the rafters with books. Most are discounted.
Until very recently, the books were organized by publisher and it was virtually impossible to find what you were looking for without asking for help. But it was still fun to try. Now they’ve reorganized the books by category, which makes it even better. In the back right corner of the store there are miles and miles of cookbooks, old and new. There are always treasures to be found.
I found one the other day called “Braise: A Journey Through International Cuisine,” by Daniel Boulud. Boulud is an award-winning French chef and restauranteur. This book, he tells us, was inspired by the chefs and cooks from around the world that have worked in his restaurant kitchens over the years and shared their expertise. The recipe I just had to try immediately was Indian-style ratatouille with lamb meatballs.
This stew has so much flavor from the aromatic vegetables and the wonderful spices. Garam masala is a key spice in the meatballs.
GARAM MASALA INGREDIENTS
Garam masala is a fragrant, warming spice mix (as opposed to a hot spice mix) used in many Indian recipes. Every chef has his or her own version, but the essential ingredients are cardamom seeds, black peppercorns, cumin seeds, cloves, cinnamon, and nutmeg.
Seeds are sometimes toasted first. Everything is ground to a fine powder, using a coffee grinder or spice grinder.
Making fresh-ground garam masala will enhance the flavors in any recipe, but for those who are in a hurry, it is easy, these days, to find good garam masala in the spice section of most grocery stores or on line. If you have 15 minutes, try this recipe for garam masala, from celebrated Indian chef/cookbook author Madhur Jaffrey.
This recipe has enough vegetables to make you feel healthy…..
…and enough meat to make you feel like you’re indulging in comfort food.
Serve this delicious stew with crusty bread or steamed basmati rice.
Here’s the recipe for Indian-Style Ratatouille with Lamb Meatballs. If you try this recipe I hope you’ll come back to leave a comment and a star rating. I’d love to know what you think.Print
Indian-Style Ratatouille with Lamb Meatballs
Lamb meatballs and ratatouille braised together with fragrant Indian spices – a wonderful one-pot wonder with loads of great flavor.
- Prep Time: 40 mins
- Cook Time: 1 hour
- Total Time: 1 hour 40 mins
- Yield: 6-8 1x
- Category: Main Dish
- Method: Stovetop and oven
- Cuisine: indian
- 2 pounds ground lamb
- 1 cup fresh breadcrumbs (from 2 slices good-quality white bread pulsed in a food-processor)
- 1 large egg
- 1 teaspoon finely chopped garlic
- 1 teaspoon garam masala
- 1 teaspoon kosher salt
- 2 tablespoons vegetable oil (I use olive oil)
- 2 tablespoons vegetable oil
- 2 medium eggplants (about 1 pound each), ends trimmed, cut into 1-inch cubes
- 3 medium zucchini, ends trimmed, cut into 1-inch chunks
- 3 tablespoons finely chopped garlic (about 5 large cloves)
- 3 bell peppers (any mix of red, yellow or green), seeded, deveined, and diced
- 1 bunch scallions (about 8), trimmed and thinly sliced
- 2 jalapeño peppers, seeded, deveined, and finely chopped
- 3 tablespoons finely chopped, peeled fresh ginger (about a 2-inch piece)
- 1/2 tsp ground turmeric
- 1/2 tsp saffron threads
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- several grinds of fresh ground black pepper
- 1/2 cup canned, unsweetened coconut milk (shake can before opening)
- 1/2 cup water
- 1 teaspoon garam masala
- lemon juice (1 lemon)
- lemon zest (from 1 lemon)
- fresh chopped cilantro, to taste
- Meatballs: Preheat oven to 300ºF. Combine lamb and bread crumbs in a bowl. Whisk egg with 1 teaspoon garlic, 1 teaspoon garam masala, and 1 teaspoon salt, and add to bowl. Mix everything together until just combined. Roll into 1 1/2 inch balls. Heat oil in a large skillet over medium heat. Brown the meatballs (In two batches to avoid over-crowding) on all sides, 7-8 minutes. Transfer to a paper towel-lined plate to drain.
- Ratatouille Heat 2 tablespoons oil over medium heat in a large deep covered pot, such as a Dutch oven. Add eggplant cubes and cook, stirring frequently with a wooden spoon, for 5 minutes (regulate heat to avoid burning) Add zucchini and cook for 5 minutes, stirring often. The vegetables will start to soften. Add the garlic, bell peppers, scallions, jalapeños, ginger, turmeric, saffron, cayenne, salt and pepper. Cook for 5 minutes, stirring frequently, until vegetables soften a bit.
- Add the coconut milk plus 1/2 cup water. Bring to a simmer. Add meatballs back the pot and stir everything gently to combine. Cover and braise in the oven for 35 minutes.
- Just before serving, stir through a teaspoon of garam masala. Then sprinkle with lemon juice, lemon zest and cilantro. Enjoy!