Lamb Nachos by Ben Milbourne

Ingredients

Nachos Kit

½ Red onion, thinly sliced

½ Avocado

1 punnet Cherry Tomatoes, cut in half

½ cup Parmesan Cheese, finely grated

½ bunch Coriander

2 tbsp Sour cream

¼ cup Green jalapenos from jar, reserve 1 tbsp pickling liquid

For the Meat Sauce

1 Brown onion, ½ diced, ½ thinly sliced

2 cloves Garlic, thinly sliced

750g Lamb mince

Burrito spice mix

2 tbsp Pukara Estate Chilli Extra Virgin Olive Oil

Pinch of Pukara Estate Salt

Method

To make the meat sauce, heat olive oil in a wok over medium heat. Add diced onion and garlic, sauté for 10 minutes.

Add lamb mince and cook until browned, approximately 5 to 10 minutes. Stir in burrito spice mix, water, a pinch of salt, and salsa. Simmer for 5 minutes.

In a large bowl, combine corn chips, parmesan, and meat sauce, tossing to mix well.

In a separate bowl, mix the pickling juice with sour cream.

To serve, place the nacho mix on a plate and top with avocado, cherry tomatoes, red onion, jalapenos, and sour cream sauce. Garnish with fresh coriander.