Description
Pressure Cooker Lamb Shoulder Chops with a Mexican sauce.
Ingredients
Scale
- 1 teaspoon vegetable oil
- 1 medium white onion, diced
- 1 clove garlic, crushed
- 1/2 teaspoon kosher salt
- 2 tablespoons Guajillo chile powder or Ancho chile powder (or a chili powder blend)
- 1/2 cup beer (or 1/2 cup homemade chicken broth, or 1/2 cup water)
- 3 pounds lamb shoulder chops, 1/2 inch thick, outside fat trimmed
- 1 teaspoon kosher salt
- 14.5 ounce can tomatoes with green chiles
Accompaniments
- Tortillas
- Salsa
- Minced onions
- Crumbled or shredded cheese
- Shredded lettuce or cabbage
Instructions
- Saute the aromatics and deglaze with the beer Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the onion, garlic, salt, and chile powder. Saute until the spices are toasted and the onions are softened, about 5 minutes. Pour in the beer, scrape the bottom of the pot to loosen any stuck bits of onion, then wait for the beer to come to a simmer, stirring occasionally, about 3 more minutes.
- Add the lamb and vegetables Add the lamb to the pot, sprinkle it with 1 teaspoon of salt, then stir the lamb chops to coat them with the onions and spices. Pour the can of tomatoes and green chiles on top of the lamb, but don’t stir.
- Pressure cook the lamb Lock the lid on the pressure cooker and bring it to high pressure. Pressure cook on high pressure for 15 minutes (20 minutes for an electric pressure cooker), then turn off the heat and let the pressure come down naturally for 15 minutes. Quick release any remaining pressure in the pot.
- Puree the liquid, reduce the liquid, shred the lamb Remove the lamb to a platter (it should fall apart as you’re removing it from the pot), leaving as much of the vegetables behind as possible. Pour the cooking liquid and vegetables into a blender or food processor, and blend until completely pureed. (To keep the blender from overflowing with the hot liquid, remove the center cap from the lid and hold the lid on with a kitchen towel.) Pour the puree back into the pot and bring to a simmer over medium heat. While the liquid is simmering, shred the lamb using a pair of forks, discarding the bones and any large pieces of fat.
- Simmer to thicken Add the shredded lamb to the simmering liquid in the pot, and simmer until thickened, five to ten minutes. Taste the braised lamb, and add salt and pepper to taste. Serve with the tortillas and accompaniments.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: Mexican