Name: Stewed Okra and Lamb (or Beef) with Cilantro (Bammee bi Lahm (bam-mee bee lah-him))
Yield: Serves 4
Cuisine: Lebanese
Ingredients: 1 teaspoon and ½ teaspoon salt, divided; 1 cup diced yellow onion (¼ inch); 2 tablespoons freshly squeezed lemon juice; 1 recipe Stewed Okra and Cilantro in Olive Oil; 1 pound lean lamb (from the leg), cut into 1-inch pieces; 2 tablespoons extra-virgin olive oil; or: 1 pound lean beef (top round/London broil); 1 teaspoon ground coriander; ¼ cup finely chopped cilantro; use green leafy parts and tender stems; ½ cup tomato paste; 4 cups boiling water; 1 large clove garlic; ¼ teaspoon ground cinnamon; ½ teaspoon ground allspice; ¼ teaspoon coarsely ground pepper