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First, the marinate. In a bowl, combine Aleppo pepper, paprika, coriander, turmeric, cumin, cinnamon, cloves, cardamom, salt, and pepper. In a food processor, process the onion, garlic, & ginger very well. Add 4 tbsp tamarind paste & juice of ½ lemon. Mix everything well until it forms a paste. Rub this mixture all over the lamb and marinate overnight, or at least 2hrs.
Preheat oven to 290°F. Wrap the marinated lamb tightly in parchment paper and place it in a covered oven-safe dish with ¾ cup bone broth around the wrapped lamb and cover.
Pop it in the oven for 4.5 hours. At the end, uncover the lamb, shred with a fork, and pop back in for 30 mins at 425F.
Garnish with fresh herbs as desired, then serve over regular rice, cauli rice, my kaizen lowcarb rice, or whatever base you like. It goes really great with salad, too.