Braised Lamb with Chickpeas

Ingredients

• 2 tablespoons kosher salt (halve if using regular salt)
• 1 tablespoon brown sugar
• 1 tablespoon cumin seeds
• 1 teaspoon garam masala
• 3-4 pound lamb shoulder roast
• 1 cup dried chick peas
• 4 cloves of garlic minced
• 2 large onions sliced thin
• 1/3 cup pomegranate molasses
• 1/2 cup chicken stock

Instructions

1. 1
   The day before you want to make the lamb, combine the salt, sugar, cumin and garam masala in a small bowl and stir to combine. Rub this mixture all over the lamb, wrap tightly in plastic wrap, then put the whole thing in a bowl to prevent spills, and put it in the fridge. Rinse the dried chickpeas in cold water several times, then cover the chickpeas with about 3" of water and let them rehydrate overnight.
2. 2
   Preheat the oven to 250 degrees F.
3. 3
   Heat a tablespoon of olive oil in a large dutch oven or other heavy bottomed pot until hot. Add the lamb, discarding any juices that have accumulated. Fry until a brown crust has formed on one side, then flip the roast over using tongs and fry the other side until a brown crust has formed on that side as well. Transfer the lamb to a plate.
4. 4
   Add the garlic and onions. Fry until the onions are wilted and turning brown at the edges. Add the lamb back in along with the pomegranate molasses and chicken stock. Drain the chickpeas and add those in as well.
5. 5
   Find a non-reactive (glass or stainless steel) lid that fits inside your pot, the idea is to allow steam to escape, so you want the meat covered, but there should be gaps around the lid. Cover the meat with the lid and stick the pot in the oven. Braise until the meat is very tender and the chickpeas are cooked (about 3 to 4 hours). Be sure to check it periodically and add water if the pot starts looking too dry.
6. 6
   When it’s done, remove the meat from the pot and shred it into medium chunks. If there’s a bunch of liquid left, let it reduce on the stove until it forms a nice thick sauce. Add the meat back in and stir to combine.