OK, so we are going to start with the "basic" necessities... a solid latte. It's important to stay caffeinated, and happy while cooking.
Next, we will move to the necessary ingredients. For spices (used to season the ground lamb) I keep it very simple: coriander, fresh cracked pepper, dill, nutmeg and pink sea salt.
I just toast up the coriander seeds and buzz them in a coffee grinder I have dedicated to spices. I pass the nutmeg over a grater a few times, letting the shavings sprinkle down on the minced lamb.
Keep it simple, and use what you have on hand. Substitute where needed, and don't go spending loads of money on specific ingredients because the recipe calls for it. Cook from the heart and the pantry, not the wallet.
For the veggies, I just use tomato, and an english cuke. I didn't have an onion on hand, so I am using a shallot. The avocado isn't necessary, but when I have them on hand, they go on everything.
Add a pound of minced lamb to a hot pan over medium heat, with as much or as little of the seasoning as you'd like. This is your food, so you decide. Cook the meat until it is no longer pink, about 7 or 8 min over medium heat will do the trick.
I opted to add a little Aleppo pepper to the mix once it was cooked and drained of the fat. It ended up being a great addition. It's always great to stay creative in the kitchen.
To put the Nachos together, I got the pita chips, tzatziki, and diced veggies together.
I also gathered some Feta, and some whole wheat pitas. If you don't want to use the pita chips, load the ingredients onto a pita and you have a solid sandwich on your hands.
Once everything has been gathered, chopped, cooked, and piled together, you are ready to eat :)
This could not be easier or more delicious! the effort to tastiness ratio on this recipe is totally in the green! Enjoy!
