Easiest Way to Prepare Homemade Thai and Mexican fusion Albondigas. (Meatball & vegetable stew)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, thai and mexican fusion albondigas. (meatball & vegetable stew). It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something that I have loved my entire life.

To begin with this recipe, we must prepare a few components. 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 make Thai and Mexican fusion Albondigas. (Meatball & vegetable stew):

1. Get 4 white onions
2. Take 3 bell peppers (any colors you like)
3. Prepare 600 g meatballs
4. Get 2 hot chillies
5. Prepare Thumb sized piece of fresh ginger
6. Take Small bunch of basil (Thai basil preferably)
7. Prepare Bunch coriander
8. Make ready Garlic paste
9. Take 1 (400 g) tin chopped tomatoes
10. Make ready 2 vegetable stock pots or vegetable stock cubes
11. Prepare 1,400 ml hot water
12. Take 2 lime leaves
13. Take 1 stalk lemon grass
14. Make ready 6 medium sized white potatoes
15. Take Ground cumin
16. Make ready Ground coriander
17. Take Ground black pepper
18. Prepare Chilli powder
19. Get Dried mixed herbs
20. Make ready Paprika (not smoked)

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

1. Finely chop the onions.
2. Slice the peppers into rings and then chop the rings into quarters. I've found this to be about the right size.
3. Finely chop the chillies, basil leaves, lemon grass and the stalks of the coriander. Save the leaves for later. And grate the ginger.
4. Peel the potatoes and chops them into pieces that are a similar size to the meatballs.
5. 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.
6. In a very large pot, fry the onions until soft. Then add 2 tsp garlic paste and fry for a minute more.
7. Add the chillies, basil, lemon grass, coriander stalks and ginger. Fry for another minute.
8. Then add the potatoes and peppers and mix well. Then add the chopped tomatoes, water and stock pots/cubes.
9. 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.
10. 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.
11. 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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