Braised Lamb Shoulder With Dried Chilies and Dates Recipe

Name: Braised Lamb Shoulder With Dried Chilies and Dates Recipe
Ingredients: 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)