Ingredients
- 450g prepared lamb keema
- 150ml good, hot lamb or vegetable stock
- 4-6 corn or flour tortillas
- 100g grated mild hard cheese, e.g. Cheddar
Method
- Preheat the oven to200°C, 180°C Fan,Gas Mark 6.
- Put the keema and the stock in a large non-stick pan and heat for 3-4 minutes until piping hot, breaking up the mixture with a wooden spoon.
- Place a tortilla on a large non-stick baking tray and spoon over a portion of the mince mixture evenly and a handful of cheese.
- Bake in the oven for 10 minutes, or until the cheese melts. Repeat with the remaining ingredients finishing with the cheese.
- Cut into equal portions and serve with salad.
If preferred scatter some baby spinach on top of each keema layer.
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