Preheat the oven to 160°C (320°F). Rub the lamb shoulder with olive oil, salt, black pepper, cumin, and paprika. Place the lamb in a large roasting pan with chopped onion and garlic cloves.

Roast the Lamb

Pour the chicken broth into the roasting pan. Cover the pan tightly with foil and roast for about 4 hours, or until the lamb is tender and easily pulls apart with a fork.

Shred the Lamb

Remove the lamb from the oven and let it rest for 15 minutes before shredding it with two forks.

Brown Butter Hummus

Make Brown Butter

In a pan over medium heat, melt the butter until it turns brown and has a nutty aroma. Be careful not to burn it.

Blend Hummus

In a food processor, combine chickpeas, tahini, lemon juice, garlic, brown butter, and salt. Blend until smooth, adding water as needed to reach desired consistency.

Pomegranate Reduction

Prepare the Reduction

In a saucepan over medium heat, combine pomegranate juice and honey. Bring to a simmer and cook until slightly thickened, about 10 minutes.

Thicken the Reduction

Mix cornstarch with water to create a slurry. Add to the pomegranate mixture and stir until thickened, about 2 minutes.