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
Preheat oven to 300ºF.
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.
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.
Just before serving, stir through a teaspoon of garam masala. Then sprinkle with lemon juice, lemon zest and cilantro. Enjoy!