Made lamb tacos last night for our staff supper. Pressure cooked lamb shoulders with barbecue sauce, Dijon mustard, onions, tomatoes, mushrooms, and mustard seeds.
I used boneless lamb shoulder that were cut large chunks and for the mushrooms, I used fresh white button mushrooms. I Sautéed the onions together with mustard seeds and tomatoes then added everything else into the pan and pressure cooked them for 45 minutes.
Once they were done cooking, I let the lamb cool then pulled them apart and mixed the cooking juices with the shredded lamb.
Paired the lamb tacos with a coriander lime mayo and topped with cheese and some fresh baby coriander, all sandwiched between some warm tortillas.
Finished everything off with more drizzle of that wonderful lamb stock that came from cooking it in the pressure cooker and you've got yourself a moist, juicy, and packed full of flavor tacos!