Turkish Lamb Shawarma - cooking recipe

Ingredients

8 cloves garlic, crushed
1 tbsp each ground cumin, cinnamon, coriander and paprika
1 1/2 tsp each ground cardamon, nutmeg and allspice
1 tsp ground white pepper
4 1/2 lbs boneless lamb shoulder
1 cup chicken stock
2 None baby Romaine lettuces
1 large red onion
4 medium tomatoes
16 None pita breads

Preparation

Combine garlic and spices in a small bowl. Rub spice mixture all over the lamb. Transfer lamb to a 4 1/2-quart slow cooker. Add the stock. Cook, covered, on low, for 8 hours.
Just before serving, trim and finely shred the lettuce. Thinly slice the onion and tomato. Place lettuce, onion and tomato in separate serving bowls. Warm bread under a preheated broiler or in a microwave.
Using two forks, shred lamb coarsely; place in a serving bowl. Spoon a little of the cooking liquid on the lamb. Serve lamb with lettuce, onion, tomato and pita.