Fry the onion and garlic in the oil until fragrant, then add the lamb and fry until well browned. Add the miso, soy sauce, sugar and water and stir well. Simmer until the liquid is mostly evaporated.
Place the corn chips into a shallow bowl. Top with the hot lamb and sour cream and scatter with the cucumber and pickled chillies.
I find the chicken thigh to be the most delicious meat for grilling. The ratio of meat to fat and skin is the perfect balance you need for the meat to stay juicy and succulent
Miso gives the lamb a lovely savoury flavour for this modern twist on nachos.
Preparation Time:
Total time:
Serves 6
Ingredients:
1 medium onion, minced2 cloves garlic500g minced lamb2 tbsp white miso paste1 tbsp soy sauce1 tbsp sugar¼ cup water1 cucumber, finely chopped2 tbsp pickled green chillies, thinly sliced½ cup sour cream2 packets Mission Original chips
Instructions:
Fry the onion and garlic in the oil until fragrant, then add the lamb and fry until well browned. Add the miso, soy sauce, sugar and water and stir well. Simmer until the liquid is mostly evaporated.
Place the corn chips into a shallow bowl. Top with the hot lamb and sour cream and scatter with the cucumber and pickled chillies.
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