Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, thai and mexican fusion albondigas. (meatball & vegetable stew). One of my favorites food recipes. For mine, I am going to 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’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook thai and mexican fusion albondigas. (meatball & vegetable stew) using 20 ingredients and 11 steps. Here is how you can achieve it.

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

1. Make ready 4 white onions
2. Take 3 bell peppers (any colors you like)
3. Get 600 g meatballs
4. Get 2 hot chillies
5. Take Thumb sized piece of fresh ginger
6. Make ready Small bunch of basil (Thai basil preferably)
7. Prepare Bunch coriander
8. Prepare Garlic paste
9. Prepare 1 (400 g) tin chopped tomatoes
10. Take 2 vegetable stock pots or vegetable stock cubes
11. Prepare 1,400 ml hot water
12. Get 2 lime leaves
13. Get 1 stalk lemon grass
14. Get 6 medium sized white potatoes
15. Prepare Ground cumin
16. Get Ground coriander
17. Take Ground black pepper
18. Take Chilli powder
19. Get Dried mixed herbs
20. Get 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.

So that is going to wrap this up for this special food thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!