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

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, thai and mexican fusion albondigas. (meatball & vegetable stew). One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something that I have loved my whole life. They’re fine and they look fantastic.

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

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

1. Prepare 4 white onions
2. Make ready 3 bell peppers (any colors you like)
3. Get 600 g meatballs
4. Make ready 2 hot chillies
5. Get Thumb sized piece of fresh ginger
6. Prepare Small bunch of basil (Thai basil preferably)
7. Make ready Bunch coriander
8. Make ready Garlic paste
9. Take 1 (400 g) tin chopped tomatoes
10. Take 2 vegetable stock pots or vegetable stock cubes
11. Make ready 1,400 ml hot water
12. Prepare 2 lime leaves
13. Prepare 1 stalk lemon grass
14. Prepare 6 medium sized white potatoes
15. Prepare Ground cumin
16. Prepare Ground coriander
17. Prepare Ground black pepper
18. Get Chilli powder
19. Make ready Dried mixed herbs
20. Take 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’s going to wrap this up with this exceptional food thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!