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Indian style keema lamb curry pita nachos

with mint and coriander yoghurt

Ready in around 20 mins

RECIPE FACT:
Nachos originate from the North of Mexico, in this recipe we have added some Indian flavours.
Nutritional Info:
  • Energy: 3249kj (776Kcal)
  • Protein: 52g
  • Carbohydrate: 88g
  • Fat: 24g
  • Contains: Milk, Gluten
Serving Amount:
Serves 4 people
Cooking Instructions:
  • Before cooking:

    Pre-heat oven to 210°C fanbake

  • 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 1 tbsp 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 and cook for 2-3 mins breaking up any large clumps of lamb with a wooden spoon. Add the peas and lamb keema curry sauce. Bring up to a simmer and cook for 2-3 mins. Season with salt and pepper.

  • 2. 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. Roughly chop coriander leaves and stalk and sprinkle on top of the keema lamb pita nachos. Drizzle over the mint and coriander yoghurt.

  • TO SERVE:

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

Ingredients In your box:
  • 1 pack of lamb mincefree range chicken thighs
  • 1 pack of garlic pita breadsteamed kumara
  • 1 pot of tasty cheeseoregano
  • 1 pack of corianderprune and pomegranate molasses
  • 1 pot of peassweet tahini dressing
  • 2 carrotsbroccoli
  • 1 pot of keema curry saucecarrots
  • 1 pot of mint and coriander yoghurt

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