Lamb Keema Nachos

Instructions

1. Prepare the spices
   Measure out all the spices - garam masala, cumin, coriander, turmeric, and red chili powder. Keep them ready in a small bowl to add quickly during cooking.
2. Cook the lamb base
   Heat oil in a large skillet over medium heat. Add diced onions and sauté until translucent, about 5 minutes. Add minced garlic and ginger paste, cooking for another 2 minutes until fragrant.
3. Season the meat
   Add ground lamb to the skillet and break it apart with a wooden spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary. Add all the spices and stir well to coat the meat evenly. Cook for another 5 minutes to allow flavors to meld.
4. Prepare the nacho base
   Preheat oven to 180°C (350°F). Arrange tortilla chips in a single layer on a large baking sheet or ovenproof platter. Spoon the lamb keema mixture evenly over the chips.
5. Add cheese layer
   Sprinkle the shredded cheese mixture evenly over the lamb and chips, ensuring good coverage. Place in the preheated oven and bake for 8-10 minutes, or until the cheese is completely melted and beginning to bubble.
6. Prepare toppings
   While the nachos are baking, prepare your toppings. Place the Greek yogurt in a small bowl. Chop the fresh coriander and slice the green chilies if using.
7. Finish and serve
   Remove the nachos from the oven and immediately dollop with Greek yogurt. Sprinkle with fresh coriander and green chilies. Serve hot while the cheese is still melted for the best experience.