Curried Lamb Hash with Poached Egg

I “invented” this little Lamb Hash bowl of brunch one Sunday. It has an Asian flair with curry, cilantro and snow peas. But that poached egg on top makes it pure American comfort food.

Curried Lamb Hash with Poached Egg 

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  • 1½ pound boneless lamb, cut into 1‑inch chunks
  • 1 teaspoon vegetable oil
  • 1 bunch green onions white and some light green parts, thinnly sliced
  • ½ red bell pepper, cored, seeded and cut into 1/8‑inch dice
  • 3 clove garlic, peeled & minced
  • 1 (2‑inch) piece of ginger, peeled and grated
  • 1 tablespoon coriander seeds
  • 4 tablespoon curry powder
  • 2 teaspoon ground cinnamon
  • 4 cardamom pods, roughly chopped
  • 2 cup tomato puree
  • 2 cup coconut milk
  • 1 cup snow peas, trimmed
  • ½ cup cilantro leaves
  • ¼ cup mint leaves
  • 1 pinch kosher salt and freshly cracked pepper, as needed
  • 4 poached eggs
  • ¼ teaspoon crushed red pepper flakes, optional


Place the lamb chunks into the bowl of a food processor fitted with a blade attachment. Pulse 6 or 7 times until coarsely ground, then run the machine 10 or 12 seconds until well ground. Take care not to over-process it into a paste. Set aside.

Heat the oil in a large cast iron or non stick skillet set over medium high heat. Add the onions and cook stirring occasionally until lightly browned, about 6 minutes. Add the diced red peppers, garlic, and ginger. Cook about 1 minute. Add the ground lamb, the curry powder, the spices and a pinch each salt and pepper. Cook breaking meat up with a wooden spoon until well-browned, 10 to 12 minutes.

Lower the heat to medium, add the tomato puree and coconut milk. Stir to combine and cook, stirring occasionally, scraping the bottom and breaking meat up further with a wooden spoon until quite thick and most of the liquid has evaporated, about 30 minutes.

Add the snow peas, cilantro and mint 5 minutes before the end. Season with salt and pepper if needed. Serve warm topped with poached eggs.