This braised lamb recipe is as good with dried cherries as it is sour cherries. It’s good with other fruit too, such as raisins, apricots or figs.
Preheat oven to 350°F. Grind spices. Season lamb with half the spices and salt.
Place cherries in a small pot with 2 cups of water and a pinch of spices. Boil for 2 minutes; let stand.
Heat a cast-iron enamel pot on medium-low. Pour in oil and lightly color the lamb until golden on all sides.
Slice onion into large rings. Place around the meat with remaining spices. Sauté 5 minutes.
Pour cherry soaking water, pomegranate molasses, and enough water to cover the meat halfway, into the pot. Bring to a boil. Cover and braise in the oven for 2 hours.
Sprinkle cherries around the pot. Cook for 30 minutes more, covered, or uncovered if the sauce is too thin.
Let stand 20 minutes. Serve with taratur.
A variation of the Apicius braised pork from The Spice Trekkers Cook at Home