How to Make Ultimate Thai and Mexican fusion Albondigas. (Meatball & vegetable stew)

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. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first 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 can achieve it.

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

1. Get 4 white onions
2. Get 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. Take Small bunch of basil (Thai basil preferably)
7. Get 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. Prepare 1,400 ml hot water
12. Take 2 lime leaves
13. Prepare 1 stalk lemon grass
14. Get 6 medium sized white potatoes
15. Make ready Ground cumin
16. Prepare Ground coriander
17. Make ready Ground black pepper
18. Get Chilli powder
19. Prepare Dried mixed herbs
20. Prepare Paprika (not smoked)

Steps 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 with this special food thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!