Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale

This recipe is brought to you courtesy Iain Simpson my Facebook mate.  He's Scottish ☺

Pot Roast of Scotch Lamb Meatballs and Caramelized Onions, Parsnips and Curly Kale

Ingredients

1 thick slice of white bread, crusts removed (I used panko breadcrumbs)
4 tbsp milk (I used half/half)
500g lean minced lamb
1 onion, finely chopped
6 grindings of black pepper
3 (300g) large chunky cut parsnips (2cm)
2 tbsp sunflower oil
2  large onion, finely sliced
30g/1oz plain flour
450ml/15fl oz hot beef stock made with 1 lower salt beef stock cube
1 tbsp tomato purée
80g curly kale

1. Pour the milk into a shallow bowl and add the bread. Leave to soak for about 2/3 minutes. Put lamb mince, soaked bread, diced onion, salt and pepper in food processor and blend till smooth and ings are incorporated or do by hand.

2. Shape the mixture into balls size of a walnut- add 2 tbsp oil to the casserole pan, and then fry the meatballs in batches until browned all over, remove from pan and keep warm, add sliced onions to same pan and fry over medium heat for 8/10 min till nicely caramelized.

3. Sprinkle the flour into the pan and stir well in to the onions. Slowly add the hot stock and tomato purée, stirring constantly and bring to a boil, add meatballs, parsnips, cover and put in oven for 30 min.

4. Remove from oven and over low heat stir in kale and simmer for 2/3 min.