• 5 lb lamb shoulder bone in
• 2 red onions sliced
• 3 cups chicken stock

Paste/Marinade

• 1 red onion quartered
• 8 cloves garlic
• 2 tbsp ginger paste (index finger piece of ginger, peeled, roughly chopped)
• 1/2 cup cilantro roughly chopped
• 1/4 cup flat-leaf parsley roughly chopped
• 1 1/2 tbsp ground cumin
• 2 tsp smoked paprika
• 2 tsp ground turmeric
• 2 tsp ground cinnamon
• 1 tsp cayenne powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar (or fresh lemon juice)
• 1/4 cup olive oil

Serve

• tahini yogurt sauce
• red shatta sauce
• 3 Persian cucumbers sliced
• 2 roma tomatoes thinly sliced
• 1 red onion thinly sliced
• 2 lemons quartered
• parsley leaves
• 8 pita bread or lavash