Stir together paprika, cumin, cardamom, cinnamon, salt, and pepper. Toss half with the lamb, reserving the remaining half.

Heat oil in a large pot over medium high heat and add onion, cooking until softened and lightly browned. Add tomato paste and the rest of the spices, cooking until fragrant, another one minute. Add chicken stock and boil. Add meat and garlic head so that is submerged. Reduce heat to low and simmer for one hour 20 minutes.

Check meat to see if it is fork tender. If not, continue simmering. When tender, add the kale and cook for another 10 minutes. Additionally, squeeze garlic cloves out of the head of the garlic and into the soup. Then turn off the heat and add the lemon juice and cilantro. Taste and adjust seasoning with salt and pepper before serving.