Step 1

Preheat oven to broil with a rack set 4-6 inches from heat. Line a sheet pan with aluminum foil.

Step 2

Combine panko and broth in a large bowl until breadcrumbs absorb the liquid. Stir in eggs, cilantro, ginger, garlic, and 2 tsp. salt until combined. Add lamb and mix until evenly blended.

Step 3

Shape lamb mixture into 36 balls, each 2 Tbsp. (use a cookie scoop if you like), and set them on the prepared sheet pan.

Step 4

Broil meatballs until lightly browned, about 8 minutes (they don’t need to be cooked all the way through). If making meatballs ahead, let them cool, then chill airtight up to 1 day.

Step 5

Meanwhile, in a medium bowl, whisk together coconut milk, curry paste, flour, brown sugar, tomato paste, and remaining 1/2 tsp. salt until no lumps remain. If making ahead, chill airtight up to 1 day.

Step 6

Coat a 5- to 6-quart slow cooker with cooking spray. With a slotted spoon, transfer meatballs to the slow cooker. Sprinkle evenly with fajita vegetables and pour coconut curry sauce over the top.

Step 7

Cover slow cooker and cook on Low until sauce is simmering and vegetables are tender, 3 1/2 to 4 hours.

Step 8

Spoon meatballs, vegetables, and sauce over steamed rice. Sprinkle with more cilantro, serve with lime wedges, and add more salt to taste. Offer naan bread on the side, if you like.