Lamb Nachos by Ben Milbourne
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
To make the meat sauce add olive oil, onion, and garlic to a wok, sauté for 10 minutes. Add lamb mince and cook until brown, approximately 5 to 10 minutes. Add spice mix, water, pinch of salt and salsa. Stir to combine and simmer for 5 minutes.
Add corn chips, parmesan, meat sauce to a bowl and toss to combine.
In a separate bowl combine pickling juice and sour cream.
To serve, place corn chip mix on a plate and top with avocado, cherry tomatoes, red onion, jalapenos and sour cream sauce. Garnish with fresh coriander.