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1
Cut lamb shoulder into 2-inch cubes. Salt and pepper every side of the cubes and let sit for 5 minutes. Pat dry with a paper towel.
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2
Heat a 10-inch saute pan or dutch oven over medium heat. Add 1 Tbsp of ghee to pan. Once ghee is liquid and shimmering, use tongs to place lamb cubes in the pan, taking care not to crowd them. It may be necessary to brown in two batches. Make sure all sides of each cube have a golden brown crust. Remove from pan and set aside on plate.
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3
Keep the pan over medium heat and add onion. Cook until translucent, about 5-7 minutes. Add in garlic and cook until fragrant or up to 1 minute. Add in dates, tomato paste and spices and coat the onions evenly. Cook for 1 minute until spices are extremely fragrant.
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4
Pour in stock to deglaze the pan, using a wooden spoon to scrape up any fond left behind. Next, pour in pomegranate juice and crushed tomatoes. Stir to combine.
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5
Nestle the lamb into the braising liquid, making sure the liquid comes at least halfway up the side of the cubes. Bring to a boil, cover, and simmer on low until fork-tender, about 1 - 1 1/2 hours.
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6
Remove lamb from braising liquid and place on a platter. Tent with foil to keep warm. Strain the liquid through a fine mesh sieve, reserving the drippings in a bowl. Bring strained liquid to a boil over med-high heat until it's reduced by half and coats the back of a spoon, about 20-25 minutes. Season with salt to taste.
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7
Drizzle reduced sauce over lamb, garnish with parsley, pomegranate seeds, and serve. For a complete meal, serve over mashed cauliflower or polenta.
