For the meat:

1 bone-in lamb shoulder blade, about 4½ lbs / 2 kg

2 tsp black peppercorns

5 cloves

5 cardamom pods

¼ tsp fenugreek seeds

1 tsp fennel seeds

1 tbsp cumin seeds

1 star anise

Small cinnamon stick

2½ tsp sea salt

1 tbsp sweet paprika

1 tbsp sumac

1 tbsp sumac

½ whole nutmeg, grated

25 g / 1 oz fresh ginger, grated

4 cloves garlic, crushed

40 g / ⅔ cup chopped cilantro, stems and leaves

60 ml / ¼ cup freshly squeezed lemon juice

120 ml / ½ cup Olive oil

360 ml / 1.5 cup boiling water

Tahini Cream:

¼ tsp salt

150 g / ⅔ cup light tahini paste

120 ml / ½ cup water

2 tbsp freshly squeezed lemon juice

1 medium clove garlic, crushed

Tomato, cucumber Salad:

1/8 tsp salt

1/8 tsp pepper

1/8 garlic powder

150 g / ⅔ cup Cucumbers

150 g / ⅔ cup Tomatoes

½ tsp Lemon Juice

1 tbsp Olive oil

Pinch of parsley

Other garnish:

Pickled Turnip (Kabees el lift)

Olives

Fries

Chopped parsley

Pickled onions

Pickled Chilis