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We hope you got benefit 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 do it.
The ingredients needed to prepare Thai and Mexican fusion Albondigas. (Meatball & vegetable stew):
- Prepare 4 white onions
- You need 3 bell peppers (any colors you like)
- Provide 600 g meatballs
- Prepare 2 hot chillies
- Prepare Thumb sized piece of fresh ginger
- Use Small bunch of basil (Thai basil preferably)
- Provide Bunch coriander
- Take Garlic paste
- Take 1 (400 g) tin chopped tomatoes
- Get 2 vegetable stock pots or vegetable stock cubes
- You need 1,400 ml hot water
- Get 2 lime leaves
- You need 1 stalk lemon grass
- Provide 6 medium sized white potatoes
- Provide Ground cumin
- You need Ground coriander
- Get Ground black pepper
- Prepare Chilli powder
- Get Dried mixed herbs
- Take Paprika (not smoked)
Instructions 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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