Thinly slice 5 large potatoes and boil for 5-7 minutes.
Pat potatoes completely dry.
Spray potatoes with avocado oil or extra virgin olive oil and season with paprika, garlic powder, salt and parsley and mix well.
Air fry for about 7 minutes.
Turn the potatoes.
Air fry for 5 minutes on the other side.
Keep tossing the potatoes every minute for 2-3 minutes.
Leave to the side to rest.
Cut 2 red chillies.
Chop one bunch of coriander.
Add salt to taste.
Squeeze one lemon.
Mince 1 whole garlic bulb.
Mix together well with 3-4 tablespoons of olive oil.
Mix the crispy potatoes with the chimmichurri.
Cook 500g of lamb mince on medium heat until it browns slightly.
Add salt to taste.
Add 1 tablespoon of paprika, cumin powder, garlic powder and parsley.
Add 1 teaspoon of chilli powder.
Chop 1 green chilli.
Add black beans.
Add half a jar of passata.
Let it cook on medium heat for 10 minutes-15 minutes.
Garnish with coriander.
Top the potatoes with this and some cheese sauce.
Mix 60g cheese with 1 tablespoon of flour and black pepper to taste.
Add 400ml of milk and mix on a medium heat until consistency is reached.
