In a slow cooker, combine the lamb shoulder, garlic cloves (smashed), onion (quartered), cumin, coriander, salt, and black pepper. Add enough water to cover the lamb, and cook on low for 8 hours or until the meat is tender and easily shredded.

Make the Cucumber Salad

Dice the cucumber, tomato, and red onion. In a bowl, combine the vegetables. Crumble the feta cheese on top and drizzle with olive oil, salt, and pepper to taste. Mix well.

Cured Lemon Preparation

Slice the lemons into wedges and sprinkle with salt. Let them sit for at least 30 minutes to cure.

Prepare Tahini Sauce

In a bowl, mix the tahini with water, lemon juice, and a pinch of salt until smooth. Adjust the thickness with more water if needed.

Serve

Shred the lamb and serve it warm with the cucumber salad, tahini sauce, cured lemons, and pita bread. Sprinkle with Aleppo pepper before serving.