Hello, I am Kate. Today, we’re going to prepare thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) Recipe
Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is one of the most well liked of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this 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 cook it.
The ingredients needed to make Thai and Mexican fusion Albondigas. (Meatball & vegetable stew):
- Take 4 white onions
- Prepare 3 bell peppers (any colors you like)
- Prepare 600 g meatballs
- Make ready 2 hot chillies
- Get Thumb sized piece of fresh ginger
- Make ready Small bunch of basil (Thai basil preferably)
- Get Bunch coriander
- Make ready Garlic paste
- Take 1 (400 g) tin chopped tomatoes
- Take 2 vegetable stock pots or vegetable stock cubes
- Get 1,400 ml hot water
- Prepare 2 lime leaves
- Prepare 1 stalk lemon grass
- Make ready 6 medium sized white potatoes
- Get Ground cumin
- Prepare Ground coriander
- Prepare Ground black pepper
- Prepare Chilli powder
- Take Dried mixed herbs
- Take Paprika (not smoked)
Steps 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.
So that’s going to wrap it up for this exceptional dish thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
