Indian-Style Ratatouille with Lamb Meatballs

Indian Style Ratatouille with Lamb Meatballs - Panning The Globe

Lamb meatballs and ratatouille braised together with fragrant Indian spices – a wonderful one-pot wonder with loads of great flavor.



  1. Preheat oven to 300ºF.
  2. Meatballs Put lamb and bread crumbs into a medium 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. Cover with foil to keep warm while you cook the vegetables.
  3. 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 an additional 5 minutes, continuing to stir frequently. The vegetables will start to soften. Add the garlic, bell peppers, scallions, jalapeños, ginger, turmeric, saffron, cayenne, salt and pepper. Cook for 5 minutes, continuing to stir frequently, until vegetables soften a bit. Add the coconut milk plus 1/2 cup water. Bring the mixture to a simmer. Add the meatballs and stir everything gently to combine. Cover pot and braise in the oven for 35 minutes.
  4. Just before serving, stir through a teaspoon of garam masala. Then sprinkle with lemon juice, lemon zest and cilantro. Enjoy!