Name: Raisin Couscous with Lamb (or Beef) and Vegetable Stew (Couscous ma Lahm (couscous ma lah-him))
Yield: Serves 6
Cuisine: Lebanese
Ingredients: 1 teaspoon ground allspice; 2 cups diced yellow onion (½ inch); 2 tablespoons freshly squeezed lemon juice; or: 2 pounds top round London broil; 2 tablespoons extra-virgin olive oil; 2 teaspoons and 1 teaspoon salt, divided; ½ teaspoon coarsely ground black pepper; 2 pounds lean lamb (from the leg), cut into 1-inch pieces; 2 large garlic cloves; ⅛ teaspoon ground cloves; 1/16 teaspoon ground nutmeg; 10 cups boiling water; ½ teaspoon ground cinnamon