Curried Lamb Hash with Poached Egg

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.