Bamia bi Lahme: Lebanese Okra and Meat Stew

Pat the lamb cubes dry with paper towels and season with 1 teaspoon of the salt, the black pepper, allspice, and cinnamon. Heat 2 tablespoons of the olive oil in a large heavy pot over medium-high heat. Working in two batches so the meat sears rather than steams, brown the lamb on all sides, about 5 to 6 minutes per batch. Transfer the browned lamb to a plate and set aside.

Lower the heat to medium, add the remaining 2 tablespoons olive oil to the same pot, and scrape up the browned bits. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.

Stir the tomato paste into the onions and garlic and cook for 1 minute to deepen its flavor. Add the grated tomatoes and cook, stirring, for 4 to 5 minutes until the mixture thickens slightly and turns a deeper red. Return the browned lamb to the pot along with any resting juices.

Pour in the water or stock and bring to a gentle simmer. Cover partially and cook over low heat, stirring now and then, until the lamb is nearly tender, about 45 minutes. If the sauce reduces too much, add a splash more water to keep the meat barely covered.

While the lamb braises, heat a dry skillet over medium-high heat and add the whole okra in a single layer. Sear for 4 to 5 minutes, turning gently, until the pods are lightly blistered and bright green. This quick sear helps the okra hold its shape and keeps the stew from turning slick. Set aside.

Gently nestle the seared okra into the pot, add the remaining ½ teaspoon salt, and stir once or twice without breaking the pods. Simmer uncovered over low heat until the okra is tender and the sauce is silky and slightly thickened, about 20 minutes. Taste and adjust the salt.

Turn off the heat and stir in the lemon juice. Let the stew rest for 5 minutes so the flavors settle, then scatter generously with chopped flat-leaf parsley. Serve hot with lemon wedges on the side for squeezing at the table.