Hi, I’m Elise. Today, I will show you a way to make thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look 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 popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Thai and Mexican fusion Albondigas. (Meatball & vegetable stew) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Thai and Mexican fusion Albondigas. (Meatball & vegetable stew):
- Make ready 4 white onions
- Get 3 bell peppers (any colors you like)
- Get 600 g meatballs
- Prepare 2 sausage chillies
- Take Thumb sized piece of fresh ginger
- Get Small bunch of basil (Thai basil preferably)
- Prepare Bunch coriander
- Take Garlic paste
- Take 1 (400 g) tin chopped tomatoes
- Make ready 2 vegetable stock pots or vegetable stock cubes
- Take 1,400 ml sausage water
- Make ready 2 lime leaves
- Make ready 1 stalk lemon grass
- Take 6 medium sized white potatoes
- Take Ground cumin
- Take Ground coriander
- Take Ground black pepper
- Take Chilli powder
- Make ready Dried mixed herbs
- Prepare 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.
So that is going to wrap it up with this special dish thai and mexican fusion albondigas. (meatball & vegetable stew) recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Let’s cook!
