Curried Lamb Hash with Poached Egg
- 1 1/2 lb boneless lamb, cut into 1-inch chunks
- 1 t vegetable oil
- 1 bn green onions white and some light green parts, thinly sliced
- 1/2 red bell pepper, cored, seeded and cut into 1/8-inch dice
- 3 clv garlic, peeled & minced
- 1 (2-inch) piece of ginger, peeled and grated
- 1 pn kosher salt and freshly cracked pepper, as needed
- 4 T curry powder
- 1 T coriander seeds
- 2 t ground cinnamon
- 4 cardamom pods, roughly chopped
- 1/4 t crushed red pepper flakes, optional
- 2 c tomato puree
- 2 c coconut milk
- 1 c snow peas, trimmed
- 1/2 c cilantro leaves
- 1/4 c mint leaves
- 4 poached eggs
- Produce
- Cilantro, leaves (1/2 c)
- Garlic (3 clv)
- Ginger (1 (2-inch) piece)
- Mint, leaves (1/4 c)
- Red bell pepper (1/2)
- Snow peas (1 c)
- Tomato puree (2 c)
- Meat
- Lamb, boneless (1 1/2 lb)
- Canned Goods
- Coconut milk (2 c)
- Cooking & Baking
- Cardamom pods (4)
- Cinnamon, ground (2 t)
- Coriander seeds (1 T)
- Curry powder (4 T)
- Kosher salt and freshly cracked pepper (1 pn)
- Red pepper flakes (1/4 t)
- Vegetable oil (1 t)
- Refrigerated
- Eggs (4)
- Other
- 1 bn green onions white and some light green parts, thinly sliced
Preparation
Read recipe preparation on sippitysup.com
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Recipe Stats
Published September 30, 2012 (4 months ago).
36 people saved this recipe.
