Ingredients
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 (olive oil recommended)
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 teaspoon ground turmeric
- 1/2 teaspoon saffron threads
- 1/8 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- Several grinds of fresh ground black pepper
- 1 cup canned, unsweetened coconut milk (shake can before opening)
- 1 teaspoon garam masala
- Lemon juice (from 1 lemon)
- Lemon zest (from 1 lemon)
- Fresh chopped cilantro, to taste
Instructions
- Prepare Meatballs: Preheat the oven to 300ºF. In a bowl, combine the ground lamb and fresh breadcrumbs. In a separate small bowl, whisk together the egg, 1 teaspoon finely chopped garlic, 1 teaspoon garam masala, and 1 teaspoon kosher salt. Add this mixture to the lamb and breadcrumbs, mixing gently just until combined. Shape the mixture into 1½-inch meatballs.
- Brown Meatballs: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. In two batches to avoid overcrowding, brown the meatballs on all sides for about 7-8 minutes until nicely seared. Transfer them to a paper towel-lined plate to drain excess oil.
- Cook Vegetables: In a large deep covered pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Add the eggplant cubes and cook, stirring frequently, for 5 minutes, adjusting heat as needed to prevent burning. Add the zucchini and cook for another 5 minutes while stirring often until vegetables soften slightly. Then add chopped garlic, bell peppers, scallions, jalapeños, chopped ginger, turmeric, saffron threads, cayenne pepper, 1 teaspoon kosher salt, and freshly ground black pepper. Cook for an additional 5 minutes, stirring frequently, until the mix softens.
- Add Coconut Milk and Meatballs & Braise: Stir in the coconut milk and carefully add the browned meatballs to the pot, mixing gently to combine. Bring the mixture to a simmer on the stovetop, then cover and transfer the pot to the preheated oven. Braise for 35 minutes, allowing flavors to meld and meatballs to cook through.
- Finish and Serve: Remove the pot from the oven. Stir in 1 teaspoon garam masala, then garnish with fresh lemon juice, lemon zest, and chopped cilantro to taste. Serve the Indian spiced lamb meatballs with ratatouille warm and enjoy!
Notes
- Shaping meatballs to uniform size ensures even cooking.
- Use fresh and high-quality spices for best flavor results.
- The saffron threads add unique aroma and color—if unavailable, turmeric alone works as a substitute.
- Adjust the amount of jalapeño based on your preferred spice level.
- Serve with steamed basmati rice or warm naan bread for a complete meal.
- Leftovers can be refrigerated up to 3 days and reheated gently on stovetop.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian
