Recipe of Quick Thai and Mexican fusion Albondigas. (Meatball & vegetable stew)

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We hope you got insight from reading it, now let's go back to thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. You can have thai and mexican fusion albondigas. (meatball & vegetable stew) using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to cook Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) :

• Provide 4 of white onions.
• Provide 3 of bell peppers (any colors you like).
• Get 600 g of meatballs.
• Prepare 2 of hot chillies.
• Get of Thumb sized piece of fresh ginger.
• Prepare of Small bunch of basil (Thai basil preferably).
• Provide Bunch of coriander.
• Provide of Garlic paste.
• Take 1 (400 g) of tin chopped tomatoes.
• Get 2 of vegetable stock pots or vegetable stock cubes.
• Provide 1,400 ml of hot water.
• Take 2 of lime leaves.
• Take 1 stalk of lemon grass.
• Use 6 of medium sized white potatoes.
• You need of Ground cumin.
• Get of Ground coriander.
• Provide of Ground black pepper.
• Use of Chilli powder.
• Get of Dried mixed herbs.
• Use of Paprika (not smoked).

Steps to make Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) :

• Finely chop the onions.
• Slice the peppers into rings and then chop the rings into quarters. I've found this to be about the right size.
• Finely chop the chillies, basil leaves, lemon grass and the stalks of the coriander. Save the leaves for later. And grate the ginger.
• Peel the potatoes and chops them into pieces that are a similar size to the meatballs.
• Put the meatballs into a large pan, non stick preferably, and fry until browned. Don't over cook them because you'll be cooking them in the stew later.
• In a very large pot, fry the onions until soft. Then add 2 tsp garlic paste and fry for a minute more.
• Add the chillies, basil, lemon grass, coriander stalks and ginger. Fry for another minute.
• Then add the potatoes and peppers and mix well. Then add the chopped tomatoes, water and stock pots/cubes.
• Add the meatballs to the pot. Then add 2 tsp cumin powder, 1 tsp chilli powder, the 2 whole lime leaves, 1 tsp paprika, 1 tsp ground coriander, 1 tsp mixed herbs and black pepper to taste.
• Mix well and reduce the heat to low. Put the lid on the pot and simmer for 1 hour, or until you can easily break the potatoes apart with a spoon.
• Remove the pot from the heat. Finely chop the coriander leaves and add them to the pot. Mix well. Serve in bowls with crusty bread.

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