Indian vegetable stew with lamb meatballs and sweet potatoes

Ingredients for 4 servings:

• 10 shallots
• 1 bunch of coriander
• 500 g minced meat (lamb mince)
• 1 tbsp breadcrumbs
• 1 egg(s)
• ¼ tsp chili powder
• Salt
• 35 g ginger, net weight
• 3 garlic cloves
• 350 g sweet potatoes
• 350 g eggplant(s)
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 350 ml vegetable stock
• 400 ml coconut milk
• 350 g chopped tomatoes, also from a can

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel the shallots and finely dice one. Wash the bunch of coriander, shake dry, and finely chop. Knead the minced lamb with the diced shallots, half of the chopped coriander, breadcrumbs, egg, and chili. Season with salt. Form the dough into about 45 meatballs. Peel the ginger and garlic, and finely chop both. Peel, wash, and slice the sweet potatoes. Trim, wash, and roughly dice the eggplants. Heat the oil in a wok or high-sided frying pan and briefly fry the meatballs, then remove and set aside. Sauté the ginger, garlic, and spices in the frying fat. Add the shallots, sweet potato, and eggplant cubes and fry briefly. Deglaze with the stock and add the coconut milk and diced tomatoes. Bring everything to a boil, then simmer over low heat for a total of 30 minutes. After 20 minutes, add the meatballs and the second half of the coriander and finish cooking. You can also replace the minced lamb with mixed or ground pork and omit the fresh coriander.