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Braised Lamb with Chickpeas
- 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
Directions:View on PBS Food
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