Keema Nachos Keema Nachos

Keema Nachos

A great alternative to orignal nacos using prepared keema lamb mince combined with canned chick peas and freshly chopped coriander.  For an added twist stir freshly choped coriander through the hot keema.

prep time
10 mins

cook time
15 minutes

4 people


  • 450g/1lb prepared lamb keema (see Easy Lamb Keema recipe)
  • 150ml/¼pint good, hot lamb stock
  • ½ x 300g can chick peas, drained (optional)
  • Large bunch coriander leaves
  • 1 x 200g pack tortilla crisps
  • 50-75g grated cheese
  • 1 x 5floz natural or Greek set yogurt
  • 30ml/2tbsp lime pickle or mango chutney


  1. Preheat the grill to moderate.

  2. Put the keema in a large non-stick pan with the stock and chick peas (if used) and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.  Remove from the heat and stir through the coriander.

  3. Arrange the tortilla chips on the base of a heatproof dish. Spoon over the keema and top with the cheese.

  4. Bake for 10 minutes, or until the cheese melts.

  5. Meanwhile in a small bowl mix together the yogurt and lime pickle or mango chutney.

  6. Serve immediately with the nachos.