A warming stew of lamb meatballs and vegetables braised in coconut milk and fragrant Indian spices. Everything you want for dinner in one pot!
This colorful stew of lamb meatballs and ratatouille has enough vegetables to make you feel healthy........and enough meat to make you feel like you're indulging in comfort food.
Beautifully spiced lamb meatballs and veggies, braised in creamy coconut milk broth with lots of ginger, garlic and fragrant spices, give you excitement in every bite!
HOW TO MAKE INDIAN SPICED LAMB MEATBALLS WITH RATATOUILLE
This recipe has three steps: First brown the lamb meatballs, next sauté the vegetables, finally braise the meatballs and veggies together with coconut milk in the oven.
- Make the Lamb Meatballs: The flavor in these meatballs comes from garam masala, a wonderfully complex spice mix that's popular in Indian cooking. They also contain bread crumbs, eggs, garlic and salt. Mix the ground lamb with garam masala, bread crumbs, eggs, garlic and salt and sauté them until they're nicely browned.
- Start the Ratatouille: Next, you'll want to sauté all the vegetables: eggplant, zucchini, bell peppers, scallions, jalapeños, plus lots of fresh garlic, and ginger.
- Braise The Stew: The final step is to braise the meatballs, veggies and spiced together with coconut milk, in the oven.
BROWN THE LAMB MEATBALLS
SAUTé the vegetables and aromatics
COMBINE WITH COCONUT MILK AND BRAISE IN THE OVEN
HOW TO SERVE IT
As there's quite a lot of sauce in this luscious lamb meatball stew, I like to serve it in bowls over steamed basmati rice, to soak up all that deliciousness. Crusty bread works well too.
Don't skip the garnishes of lemon juice and zest, cilantro and extra garam masala. These add such wonderful fresh flavors to the dish.
WHAT IS GARAM MASALA?
Garam masala is the key spice this stew. It's used to flavor the lamb meatballs and is stirred into the stew at the end for a final burst of flavor. If you're not familiar with garam masala, here's what you need to know.
- 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.
- Cumin seeds are sometimes toasted first for added flavor, and then 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
OTHER FAVORITE INDIAN RECIPES ON PANNING THE GLOBE
- Indian Lamb Biryani [one of Panning The Globe's most popular recipes]
- Indian Chicken Biryani
- Saag Aloo: Indian Spinach and Potatoes
- Chicken Tikka Masala
- The Mumbai Sandwich
This recipe comes from award winning French chef and restauranteur Daniel Boulud. I adapted it from the recipe Indian-Style Ratatouille with Lamb Meatballs in his cookbook Braise: A Journey Through International Cuisine.
Here's the recipe for Indian Spiced 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