This Cheesy Lamb Keema Gordita takes the classic gordita to the next level with a south Asian twist. Succulent ground lamb, seasoned to perfection, is nestled between a soft, warm tortilla and hard shell, offering a delightful contrast of textures. With each bite, you’ll experience the savory flavors of lamb mingling harmoniously with creamy, gooey cheese, making each bite a delicious experience.
2 tablespoons neutral vegetable oil
1 teaspoon cumin seeds
1 medium yellow onion, finely diced
1 tablespoon grated fresh ginger
1 tablespoon minced garlic
1 tablespoon minced green chili
1 pound ground lamb
2 teaspoons Kashmiri red chili powder
1 tablespoon ground coriander seeds
1 1/2 teaspoon kosher salt
1/4 teaspoon ground tumeric
1 teaspoon garam masala
1 tablespoon tomato paste
1/4 cup water
Ingredients for Spicy Ranch Dressing
1 cup sour cream
1 tablespoon ranch seasoning
1 to 2 tablespoons sriracha sauce
Ingredients for Shells
8 flour tortillas (small taco sized)
2 cups shredded cheddar jack cheese
8 hard taco shells
Ingredients for Serving
2 cups shredded iceberg lettuce
1/2 cup shredded cheddar jack cheese
fresh cilantro, for serving
1 lime, cut into 8 wedges, for serving
01Preheat the oven to 400℉.
02Heat oil in a large skillet over medium-high heat. Add cumin seeds and allow them to sizzle, for about 30 seconds. Add onions and cook for 2 to 3 minutes or until translucent. Add ginger, garlic, green chili, and ground lamb, breaking up the meat with the spatula. Cook until it is no longer pink, 5 to 7 minutes.
03Add red chili, ground coriander, salt, turmeric, and garam masala. Mix well and cook for 1 minute. Add tomato paste and water, and stir until well combined to make saucy
meat. Cook covered for 5 minutes. Turn the heat off and reserve.
04In a small bowl whisk together all the ingredients for spicy ranch dressing and reserve.
05Lay flour tortillas on 2 baking trays. Evenly divide the cheese and spread it on the tortillas. Bake for 4 to 5 minutes or until the cheese is melted.
06Remove from the oven and place the hard taco shells in the center of each baked tortilla, pressing one side of the shell gently into the cheese. Bake for additional two minutes. Fold the other cheesy side onto the hard shell, gently pressing the shell into the melted cheese.
07Spoon the meat evenly into each shell. Drizzle over the spicy ranch dressing. Garnish with lettuce, additional cheese, and cilantro. Serve with lime wedges.