For The Meatballs

• 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)

For The Ratatouille

• 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

Other Ingredient

• 1 cup canned, unsweetened coconut milk (shake can before opening)

Garnish

• 1 teaspoon garam masala
• lemon juice (1 lemon)
• lemon zest (from 1 lemon)
• fresh chopped cilantro, to taste