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So fragrant and rich--a little mezza, a little pita, this bubbly stew is enough to make any 6 people completely full and happy.

• 1 pound lamb, cubed
• 1 pound whole okra, fresh or frozen
• 1 onion, chopped
• 4 Tablespoons butter
• 4-6 canned tomatoes (or 2 fresh), peeled and sliced
• 1 and 1/2 teaspoons salt
• 3/4 teaspoon fresh ground pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon cinnamon
• 1/8 teaspoon ginger
• 1/8 teaspoon nutmeg
• 3 Tablespoons tomato paste
• 3 cups water
• 1 garlic clove, minced
• 1 teaspoon ground coriander
• 2 Tablespoons lemon juice

Bring to a boil. Cover, reduce heat, then simmer for at least an hour--so the meat is very tender. Add more water, if necessary.

When you're 10 minutes away from serving, add the frozen okra (if you're using instead of the fresh). Then, in a separate pan, crush the minced garlic with a little salt and fry it in a Tablespoon of butter with the coriander until the garlic begins to smell sweet.

When ready to serve, stir the garlic mixture and the lemon juice into the soup and ladle into bowls. Garnish with chopped parsley.