Spicy meatball stew

Name: Spicy meatball stew
Total time: 7200 s
Yield: 4 to 6 people
Cuisine: British
Ingredients: 2 large white onions; 2 bell peppers (any colors you like); 2 packets meatballs; 3/4 red chillies; Thumb sized piece of fresh ginger; Bunch fresh basil; Bunch fresh coriander; 1 stalk fresh lemongrass, very finely chopped; 3/4 cloves garlic; 1 (400 g) tin chopped tomatoes; 2 Knorr vegetable stock pots; 1,400 ml hot water; 4 large white potatoes; Ground cumin; Ground black pepper; Paprika (not smoked)

Siobhan Linehan @slinehan05

My own thrown together recipe using some of my favourite flavours that's become a family favourite.

Siobhan Linehan @slinehan05

My own thrown together recipe using some of my favourite flavours that's become a family favourite.

Saved

Ingredients

2 hours ish

4 to 6 people

2large white onions
2bell peppers (any colors you like)
2 packetsmeatballs
3/4red chillies
Thumb sized piece of fresh ginger
Bunchfresh basil
Bunchfresh coriander
1 stalkfresh lemongrass, very finely chopped
3/4 clovesgarlic
1 (400 g)tin chopped tomatoes
2Knorr vegetable stock pots
1,400 mlhot water
4large white potatoes
Ground cumin
Ground black pepper
Paprika (not smoked)

Saved

Steps

2 hours ish

1

Finely chop the onions.
2

Chop the peppers into chunks.
3

Finely chop the chillies, garlic, basil and the stalks of the coriander. Save the leaves for later. And grate the ginger.
4

Peel the potatoes and chop them into pieces that are a similar size to the meatballs. Remember that the bigger the pieces of potato, the longer you'll have to simmer the stew for.
5

Put the meatballs into a large pan, non-stick preferably, and fry until browned but not cooked through.
6

In a very large pot, fry the onions until soft. Then add the garlic 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 heaped tbsp of cumin powder and paprika. Then add black pepper to taste. Don't add salt because there's plenty in the stock pots.
10

Mix well and reduce the heat. Put the lid on the pot and simmer for approximately 1 hour, or until you can easily break the potatoes apart with a spoon.
11

Remove the pot from the heat. Add the coriander leaves and mix well. Serve in bowls. I like to use homemade crusty bread to dip into the sauce but that's optional.