A plate of tacos with lime wedges and dipping sauce on the side

Keema chaat smash tacos

Name: Keema chaat smash tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5
Cuisine: Indian
Ingredients: 500g lamb mince; 1 medium red onion very finely chopped; 3 garlic cloves minced; 2 tsp cumin seeds crushed; 1 tbsp garam masala; 2 tsp amchoor (mango powder) plus extra to serve; 1 tbsp tamarind paste; 2 tbsp mint sauce; 4 tbsp tomato ketchup; 2 tbsp lime juice plus lime wedges to serve; 10 small corn or wheat tortillas (12-14cm diameter); neutral oil or ghee for frying; 10g coriander chopped; natural yogurt and bombay mix to serve

Gurdeep Loyal

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Serves 5

Easy

Prep: 15 mins

Cook: 30 mins

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This Indian twist on tacos has a garam masala spiced lamb patty, tangy tamarind sauce and crunchy chaat toppings

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Try our keema chaat smash tacos, then discover our pork tacos, birria tacos, tacos al pastor, steak tacos and more taco recipes. Serve them alongside our homemade tomato salsa, guacamole and classic nachos as part of a Mexican-style spread.

Smash burgers, smashed potatoes, smashed courgettes. Smashed food is one of the most inescapable – and playfully delicious – trends of the moment. Smash tacos are its tastiest manifestation and one that can be taken in countless culture-crossing directions. The method is simple: first you take either a fresh corn or wheat tortilla, then you smash a flavour-loaded mince patty onto its surface – this can be beef, pork, lamb or even prawn. This is cooked directly on a hot griddle or skillet until crispy and charred on both sides. Then you load it up with your choice of lettuce, pickles and sauces, grasp with both hands, curl upwards to hold everything in and devour from one side to the other. You can keep things traditionally Mexican with chipotle-spiced beef, jalapeños and tomato salsa, or go in a Turkish direction with lahmacun-inspired cumin-spiced lamb topped with hot pepper paste and yogurt, or try Korean flavours with gochujang-spiced pork, pickled daikon radishes and spring onions.