Arabic/Indian Minced Meat with Peas and Egg

It has been a while since I last posted a savory recipe. That’s a shame. Especially considering that this is a recipe I really enjoy. Usually my husband cooks it, because, well, I am the baker of the family and he is the cook (yes, we have the best division of labor ever!). But this time around I wanted to prepare it. It is surprisingly simple and comes together in about half an hour. I especially like the spices used for the minced meat. Cilantro, turmeric, and cloves gives it its Indian flavor, but the recipe book I got this from says that it is influenced by Arabs living in India. Apparently minced meat is now also popular in India. I bow my head as boring minced meat tastes great here with peas and egg.

So as stated, the best part is the spices, be sure to have them ready. Everything else is simply following the recipe step by step.

Credit: Recipe Book “Indien, Kochen und Verwöhnen mit Originalrezepten” from GU, page 59 (in German)

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Arabic/Indian Minced Meat with Peas and Egg

Serves: 4 people

Cooking Time: 30min

Ingredients

• 2 hard boiled eggs
• 2 onions
• 2 gloves of garlic
• 4 tablespoons of oil
• 5 whole cloves
• 2 bay leaves
• 500 grams of minced meat from veal
• 2 tablespoons of ground cilantro
• 1 tablespoon of cilantro
• 1 tablespoon of tumeric
• 150 grams of canned and pureed tomatoes
• 200 grams of frozen peas
• Fresh cilantro and fresh ginger for garnish
• Optional: 1 teaspoon of Garam Masala

Instructions

1

Boil the eggs, set aside.

2

Cut onion into small cubes and mince garlic.

3

Heat oil in a large frying pan and add the cloves and the bay leaves. Fry for half a minute, then add the onion and garlic and fry for another two to three minutes.

4

Add the minced meat and fry until browned. Add cilantro, turmeric, pureed tomatoes, peas and salt to taste and simmer for about 10min on medium heat. Stir once in a while.

5

Cut fresh cilantro and peel and grind fresh ginger. Slice eggs. Serve on freshly steamed rice and sprinkle with cilantro, ginger and Garam Masala.