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Lamb Keema Tacos

Our Lamb Keema Tacos are bursting with tangy tomato and hints of coriander & paprika! Using our mouth-watering Rogan Josh Sizzle & Spice, they are a feast for the senses.

2 out of 3 Difficulty
2 out of 3 spice levels Medium
40 mins Preparation

Ingredients

Serves 6 people

1 pkt Corn Tacos

1 tsp. cumin seeds
2 tbsp. Pataks Rogan Josh Spice Paste (or 1 Patak's Rogan Josh Paste Pot)
1 tbsp Oil
400g Lamb Mince
2 Green Chillies
50g Green Peas (optional)
120g Mixed Peppers (thinly sliced)
100g Iceberg Lettuce (finely sliced)
50g Red Onion (thinly sliced)
100g Grated Cheddar

Method

  1. Heat oil in a frying pan and add the cumin seeds. Cook until they crackle.
  2. Add the lamb mince and chopped green chillies to the pan, and heat for 2-3 minutes.
  3. Add 2 tbsp. Patak's Rogan Josh Spice Paste and cook for a further 2 minutes.
  4. Add the green peas (if using) and cook till the lamb mince is cooked. Keep aside to be used later.
  5. In a separate bowl mix the shredded peppers and sliced red onions.
  6. In a taco shell, first add shredded lettuce, then the onion and pepper mix. Top with the cooked lamb Keema.
  7. Repeat this for all the taco shells, keeping them in an oven proof tray.
  8. Sprinkle the grated cheese on the individual tacos and then put the tray in a pre-heated oven at 180°C for 2-3 minutes or until the cheese melts. Serve hot with Mango Chutney and Raita.

  • Serves 6 people

    1 pkt Corn Tacos

    1 tsp. cumin seeds
    2 tbsp. Pataks Rogan Josh Spice Paste (or 1 Patak's Rogan Josh Paste Pot)
    1 tbsp Oil
    400g Lamb Mince
    2 Green Chillies
    50g Green Peas (optional)
    120g Mixed Peppers (thinly sliced)
    100g Iceberg Lettuce (finely sliced)
    50g Red Onion (thinly sliced)
    100g Grated Cheddar

    1. Heat oil in a frying pan and add the cumin seeds. Cook until they crackle.
    2. Add the lamb mince and chopped green chillies to the pan, and heat for 2-3 minutes.
    3. Add 2 tbsp. Patak's Rogan Josh Spice Paste and cook for a further 2 minutes.
    4. Add the green peas (if using) and cook till the lamb mince is cooked. Keep aside to be used later.
    5. In a separate bowl mix the shredded peppers and sliced red onions.
    6. In a taco shell, first add shredded lettuce, then the onion and pepper mix. Top with the cooked lamb Keema.
    7. Repeat this for all the taco shells, keeping them in an oven proof tray.
    8. Sprinkle the grated cheese on the individual tacos and then put the tray in a pre-heated oven at 180°C for 2-3 minutes or until the cheese melts. Serve hot with Mango Chutney and Raita.

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