Braised Lamb Shoulder With Dried Chilies and Dates Recipe

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)