Name: Lamb (or Beef) and Spiced Rice with Toasted Nuts (Lahm ma Riz Haswi (lah-him ma riz hush-wee))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 2 tablespoons freshly squeezed lemon juice; 2 pounds lean lamb (from the leg), cut into 1½ × 1½-inch pieces; 1 tablespoon salt; ½ teaspoon coarsely ground black pepper; 2 cups diced yellow onion (½ inch); or: beef (top round/London broil); 2 tablespoons extra-virgin olive oil; 1 teaspoon ground cinnamon; 1/16 teaspoon ground nutmeg; 12 cups boiling water; ⅛ teaspoon ground cloves; 2 teaspoons ground allspice