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.
