Asada de Cordero con Alcachofas (Braised Lamb Shoulder With Artichokes)

Ingredients

• 3 teaspoons ground cumin
• 4 teaspoons salt
• 2 teaspoons garlic powder
• 4 tablespoons olive oil
• 4-6 pounds bone in lamb shoulder
• 2 large yellow onions, chopped into a medium dice
• 8 cloves garlic, minced
• 2 teaspoons sugar
• 1 teaspoon fresh or dry thyme leaves
• 48-60 ounces sweet peas, defrosted
• 28 ounces frozen artichoke bottoms, defrosted and cut into quarters crosswise
• 2 tablespoons honey
• Juice and zest of one lemon
• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon salt
• ½ teaspoon lemon zest
• 1 teaspoon Ceylon cinnamon or regular cinnamon
• 1 jar of pomegranate jam
• 40 salt cured black olives, pitted, roughly chopped
• 2 tablespoons olive oil
• ⅛ teaspoon dried thyme
• ⅛ teaspoon dried oregano
• ⅛ teaspoon dried rosemary
• 3 tablespoons light brown/turbinado sugar
• 2 medium red onions, chopped into a medium dice
• ½ teaspoon ground black pepper
• 1 large star anise
• 3 tablespoons sherry vinegar