Indian style keema lamb curry pita nachos

Name: Indian style keema lamb curry pita nachos
Cook time: 20 min
Yield: 4

with mint and coriander yoghurt

Ready in around 20 mins

RECIPE FACT:

Nachos originate from the North of Mexico; in this recipe we use garlic pitas and added some Indian flavours.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

Before cooking:

Pre-heat oven to 210°C fan bake.
1. TO PREPARE THE PITA BREAD:

Cut each of the garlic pita breads into 8 triangle shapes and lay on a paper lined baking tray. Drizzle with olive oil and season with salt. Place into the pre- heated oven for 8 mins then remove from the oven.
2. TO PREPARE THE TOPPING:

Trim the ends off the carrots and discard. Peel and grate the carrots. Heat a drizzle of oil in a large non-stick frying pan over a medium-high heat. When the pan is hot add the lamb mince and carrot then cook for 2-3 mins breaking up any large clumps of lamb with a wooden spoon. Add the peas and keema curry sauce. Bring up to a simmer and cook for 2-3 mins. Season with salt and pepper.
3. TO PREPARE THE NACHOS:

Turn oven grill on to medium-high heat. Spoon the keema lamb over the garlic pita chips and sprinkle over the grated tasty cheese. Place under the pre-heated grill for 2-3 mins until the cheese is melted, then remove from oven. Roughly chop coriander leaves including the stalk and sprinkle on top of the keema lamb pita nachos. Drizzle over the mint and coriander yoghurt.
TO SERVE:

Place nachos in the center of the table and let everyone help themselves.