Chipotle-Cinnamon Lamb Tacos
This lamb taco meat is a family favorite in our house. Its only slightly spicy but you can dial the heat up or down with the number of chipotle you choose to add. It came to us originally from my friend Karyn over at https://www.dinnerinprovence.com/
- 3-3.5 lb grass-fed lamb shoulder roast
- 1/2 cup dry and neutral-flavored white wine such as Pinot Gris, Viognier or unoaked Chardonnay
- 1 cup homemade or organic chicken bone broth
- 3 large garlic cloves smashed and peeled
- 1 tsp ground cinnamon
- 2 whole dried chipotle peppers 2 will produce mildly spicy heat. Use more for spicier meat
- 2 tbsp tomato paste
- 1 tsp fine sea salt plus more to taste
- Using the InstaPot Saute setting on More (High), pre-heat it (no lid on) for 3-4 minutes while trimming the roast of its fat cap and chopping it into large manageable chunks. You should end up with around 8, 3-4″ chunks – just small enough to turn easily while searing. Season both sides well with Diamond Crystal or other fine kosher salt.
- Spray the bottom of InstaPot well with avocado oil spray, then working in batches, sear each roast chunk for 3 minutes per side. As they are done, remove them to a large plate and add the next batch. Do not crowd (don’t let them touch or they will steam).
- Once finished and all meat is on plate, pour wine into the pot to deglaze the bottom. Scrape up any browned bits and let simmer until reduced by about half, and dark golden brown.
- Add in chicken bone broth, tomato paste, and cinnamon. Stir well to combine.
- Turn the InstaPot Saute function off, and add meat. Nestle smashed garlic cloves in between the meat chunks. Place chipotle peppers on top of meat.
- Put lid on and lock into place. Turn vent to Seal. Turn InstaPot on to Meat setting, High Pressure for 45 minutes.
- Prep remaining taco (or other meal) ingredients while the meat is cooking. Once the InstaPot timer has gone off, carefully flip Vent to Release steam. (You can do this quickly with your fingers, or use tongs. Keep your face away from the vent.) The releasing pressure process will take about 2-3 minutes. Once the floating metal indicator has dropped below surface of lid indicating pressure has released, unlock lid and remove.
- Remove the chipotle peppers and discard. Remove the meat and set on another large plate or cutting board. Turn the InstaPot back to Saute High (More) setting and simmer the remaining liquid until reduced by half.
- Return the meat to the pot and shred using two forks. Mix well with the liquid. Taste for saltiness and seasoning. Add salt or add’l spice (ground chipotle, chipotle adobo sauce, cayenne, etc) as needed to your individual preference. Serve immediately. Makes 12, 4-oz (raw weight) servings based on a 3 lb raw roast.