1 cup canned, unsweetened coconut milk (shake can before opening)
1 teaspoon garam masala
lemon juice (1 lemon)
lemon zest (from 1 lemon)
fresh chopped cilantro, to taste
Make The Meatballs: Preheat the 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 1½ 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.
Make The 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 chopped garlic, bell peppers, scallions, jalapeños, chopped ginger, ½ tsp turmeric, ½ tsp saffron, ⅛ tsp cayenne, 1 tsp salt and pepper, to taste. Cook for 5 minutes, stirring frequently, until vegetables soften a bit.
Add the coconut milk and the meatballs to the pot and stir to combine. Bring to a simmer, cover and braise in the oven for 35 minutes.
Just before serving, stir through a teaspoon of garam masala, garnish with lemon juice, lemon zest and cilantro. Enjoy!
[This post first appeared on Panning The Globe in June 2013. It was updated in November 2019 with new photos, more clarifying details in the written post and clearer instructions in the recipe.]
Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for the advice of a professional nutritionist.
Keywords: lamb meatballs, lamb meatballs stew, Indian meatball stew with vegetables