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Lamb Keema Tacos
Enjoy the versatility of Indian inspired lamb keema with these fusion Indian Mexican crispy tacos.
Servings: 6 people (12 tacos)
Ingredients
- Lamb keema base recipe
- 450 g /1lb lean lamb mince
- 10 ml /2tsp sunflower or vegetable oil
- 1 large onion - peeled and finely chopped
- 2 cloves garlic - peeled and finely chopped or crushed or 10ml/2tsp garlic purée
- 5 ml /1tsp minced ginger or 1 x 2.5cm/1inch piece fresh root ginger - peeled and finely chopped
- 1-2 green chillies - deseeded (if preferred) and finely chopped or 5ml/1tsp hot chilli sauce
- 45 ml /3tbsp curry paste of your choice
- 3 medium tomatoes - chopped
- 5-10 ml /1-2tsp white sugar
- 30 ml /2tbsp tomato purée
- 75 g /3oz peas
- Salt and freshly milled black pepper
- Large handful freshly chopped coriander - to garnish
- For the Tacos
- 450 g /1lb prepared lamb keema
- 150 ml /¼pint good - hot lamb stock
- 1 lime or lemon - cut into quarters
- Small bunch freshly chopped coriander or mint
- 12 prepared taco shells
- 150 ml /¼pint natural Greek yogurt
- 30 ml /2tbsp mango chutney
- ½ small iceberg lettuce - shredded
- Freshly chopped coriander - to garnish
Instructions
- Keema base
- Heat the oil in a large non-stick frying pan and cook the onion and garlic over a low heat for 10 minutes or until soft and lightly golden.
- Add the ginger, hot chilli sauce or fresh chillies and curry paste. Cook over a moderate heat for 1-2 minutes, stirring occasionally.
- Add the lamb and stir-fry for 2-3 minutes, then add the tomatoes, sugar, tomato purée and bring to the boil. Season, reduce the heat and cook uncovered for 20-25 minutes, stirring occasionally. Add a little water, if needed. Stir in the peas and allow to cook.
- Use as required or cool quickly, transfer into plastic container and freeze for up to *3 months.
- Preheat the oven to Gas mark 6, 200°C.
- Lamb Keema Tacos
- Put the keema base (see below) in a large non-stick pan with the stock and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
- Meanwhile warm the taco shells according to the packet instructions.
- Remove from the heat and stir through the juice from a quarter of the lime or lemon and the coriander.
- In a small bowl mix together the yogurt and mango chutney.
- Garnish each taco base with the lettuce and top with the keema.
- Top with a dollop of the yogurt, garnish with the coriander and serve immediately.
Notes
To add the the Mexican feel add some sliced avocado to the tacos
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 418kcal | Carbohydrates: 29g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 511mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1920IU | Vitamin C: 18.2mg | Calcium: 90mg | Iron: 2.3mg