Kashmiri Roghan Josh Recipe

Spicy Rogan Nachos

KRJ5

Crispy nachos loaded with Roghan Josh beef mince, melted cheese, jalapeños, guacamole and sour cream. A bold Indian-Mexican fusion crowd pleaser.

Watch recipe video

Ingredients

• 2 tbsp vegetable oil
• 750g beef mince
• 30g flour
• 150ml water
• 1 packet Kashmiri Roghan Josh
• 5g salt
• 60g mozzarella cheese, shredded
• 60g mature cheddar cheese, shredded
• 100g tomato, finely diced
• 75g onion, finely diced
• 50g canned jalapeños, sliced
• 1 large packet nachos
• 75g guacamole
• 75ml sour cream

Method

1. Heat oil in a large pan over medium heat.

2. Add beef mince, season with salt and pepper and sauté for 5 minutes.

3. Remove the meat along with its juices and set aside.

4. Add water to the same pan and bring to a boil.

5. Empty the full contents of the sachet into the pan and mix well.

6. Bring to a gentle simmer.

7. Return the beef mince and juices to the Roghan Josh curry.

8. Add flour and mix well.

9. Continue cooking until the liquid has evaporated and the mince is rich and thick.

To Assemble

1. Spread nachos evenly across a large serving platter.

2. Spoon generous amounts of Roghan Josh beef mince over the nachos.

3. Combine mozzarella and cheddar cheese and sprinkle over the top.

4. Bake at 210°C for 3–4 minutes, or until the cheese has melted.

5. Combine diced tomato, onion and jalapeños and scatter over the nachos.

6. Add dollops of guacamole and sour cream.

7. Serve immediately while warm.