Shredded Lamb Taco Filling

Ingredients

• Servings: 12
• 1/2 teaspoon garlic powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 1 (3 1/2) pound lamb shoulder roast
• 4 cups beef broth
• 2 bay leaves
• 1/2 large white onion, cut into large chunks

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. thoroughly rub the spice mixture over the lamb.
• place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes.
• remove the pressure cooker from the heat and allow the pressure to drop naturally. transfer the lamb to a serving bowl and shred the meat with forks.