Chipotle Braised Lamb Tacos with Balsamic-Soaked Raisins
A few questions about this dish: (1) I plan to double the meat but not increase the sauce (as recommended by some commenters), but do I double the spices in the spice rub? (2) How could this be adapted for the pressure cooker with regard to amount of liquid and cooking time? (3) Are the spices all in ground form? Some are not specified.
Recommended by Food52
1 Comment
If you're worried about the spices from the rub overwhelming the sauce once they are doubled, I would recommend keeping the proportions of the rub the same and then seasoning to taste once the lamb is cooked. All of the spices aside from the zest are in their ground form! This increases their surface area and allows their pungent aromatic compounds to be released more easily.
As for your pressure cooker question this depends on the make and model of your pressure cooker and whether it is stovetop or electric. Pressure cookers trap moisture, so it might be a good idea to reduce the broth a little bit -- some readers have found this helpful even without a pressure cooker. However, I'd check your pressure cookers manual for recommended cooking times. If you tossed it out with the box (which is what I would have done) most modern pressure cookers have their manuals available online and can be found easily with a quick search.