NAPALESE LAMB MEATBALL CURRY

Place 500gm of lamb mince in a bowl with 1 beaten egg , 1/2 cup of breadcrumbs , 3 tbs of fresh coriander ( chopped including the roots and stem ) . Stir well to combine , roll the mixture into level tbs sized balls . Lightly spray a pan with oil , heating over a high heat and cook the meatballs until browned then transferring to the bowl of your slow cooker along with 2 sticks of celery sliced , 1 large carrot cut into 2 cm pieces , 1 parsnip cut into 2 cm pieces . Spray the pan again and add 1 red onion peeled and sliced ,cook over a medium heat until the onion softens and then add 2 tbs of minced garlic 1 dsp of minced ginger , 1 long fresh red chilli ( finely chopped ). Cook stirring until all ingredients are well combined , about 1 minute . Then stir through 2 tbs of bush curry . Remove and stir through ingredients in slow cooker . Add 1 x 400gm can of diced tomatoes , 150 ml of beef stock and 35 ml of vinegar . carefully stir through and cover , setting the slow cooker on High for 2.5 hours or until the vegetables are tender . Serve with rice and a scatter of coriander leaves . You can use a combination of fresh basil and oregano if you are not a fan of coriander .