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

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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 achieve that.

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