tahini, grated tomato, ajika, pickled vegetables, laffa

In a bowl, mix garlic, cumin, coriander, paprika, cinnamon, salt, black pepper, olive oil, and lemon juice. Rub this mixture all over the lamb neck.

Prepare the Marinade

Cover the lamb with plastic wrap and refrigerate for at least 4 hours or overnight for best flavor.

Marinate

Place the marinated lamb neck in a roasting pan and cover it with foil. Roast in the preheated oven for 4-5 hours, until tender.

Remove the lamb from the oven and let it rest for at least 15 minutes before slicing.

In a bowl, combine tahini, water, lemon juice, minced garlic, and salt. Whisk until smooth.

In a separate bowl, mix grated tomatoes, olive oil, and salt.

In a food processor, blend together chili peppers, garlic, coriander seeds, and salt until smooth.

Slice the roasted lamb neck into thin strips.

Place sliced lamb on laffa bread, drizzle with tahini sauce, add grated tomato mixture, ajika, and top with pickled vegetables.