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.

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