Curried Lamb Hash with Poached Egg

Ingredients

• 0.5 cup cilantro leaves 
• 2 cup coconut milk 
• 1 tablespoon coriander seeds 
• 4 tablespoon curry powder 
• 3 clove garlic minced peeled
• 1 bunch green onions white and some green parts light sliced
• 2 teaspoon ground cinnamon 
• 1 pinch kosher salt and freshly cracked pepper as needed
• 1.5 pound lamb loins boneless cut into 1-inch chunks
• 0.3 cup mint leaves 
• 4  poached eggs 
• 0.3 teaspoon pepper flakes red crushed
• 1 cup snow peas trimmed
• 2 cup tomato purée 
• 1 teaspoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• wooden spoon

Directions

1. 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.
2. Heat the oil in a large cast iron or non stick skillet set over medium high heat.
3. Add the onions and cook stirring occasionally until lightly browned, about 6 minutes.
4. Add the diced red peppers, garlic, and ginger. Cook about 1 minute.
5. 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.
6. Add the snow peas, cilantro and mint 5 minutes before the end. Season with salt and pepper if needed.
7. Serve warm topped with poached eggs.