Braised Lamb Shoulder With Dried Chilies and Dates Recipe

Serves: 6 Save

Ingredients (11)

  • 8 dried guajillo chilies (about 1 1/2 ounces; 45g total)
  • 3 dried morita chilies (about 1 ounce; 30g total)
  • 1 tablespoon cumin seeds
  • 2 teaspoons coriander seeds
  • 1 pound tomatillos (about 8 medium tomatillos; 450g), husked and quartered
  • 4 medium cloves garlic (about 1 1/2 ounces; 45g total)
  • 8 pitted dates (about 2 ounces; 60g total)
  • 1 1/2 tablespoons (18g) Diamond Crystal kosher salt, divided; for table salt, use about half as much by volume or the same weight
  • 6 pounds (2.7kg) bone-in lamb shoulder roast, with fat cap
  • Warm tortillas or rice, for serving
  • Diced cucumbers, diced avocado, sliced radishes, and/or Cotija cheese, for serving (optional)

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