For the Lamb (or Beef)

• 2 tablespoons extra-virgin olive oil
• 2 pounds lean lamb (from the leg), cut into 1½ × 1½-inch pieces
• or: beef (top round/London broil)
• 2 tablespoons freshly squeezed lemon juice
• 2 cups diced yellow onion (½ inch)
• 1 tablespoon salt
• ½ teaspoon coarsely ground black pepper
• 2 teaspoons ground allspice
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1/16 teaspoon ground nutmeg
• 12 cups boiling water

Prepare Ahead

You can prepare this dish up to 2 days in advance. Refrigerate the lamb (or beef) and rice separately. Serve as directed.