1 pound fresh okra, stems trimmed at top
2 tablespoons red wine vinegar

3 tablespoons olive oil
1 1/2 pounds lamb stew meat, cut into 3/4-inch pieces
Ground allspice
1 large onion, diced
1 large green bell pepper, diced
1 tablespoon tomato paste
lamb, stew, okra

1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice
lamb, barley, soup

Crust
2 1/2 cups all purpose flour
1/2 teaspoon salt
6 tablespoons chilled solid vegetable shortening, cut into 1/2-inch pieces
3 tablespoons olive oil
3 tablespoons orange juice
4 tablespoons (about) ice water

Filling
2 tablespoons olive oil
1 pound trimmed lean leg of lamb or 2 pounds lamb shoulder chops, boned, fat trimmed, cut into 1/2-inch pieces (about 1 pound)
2 medium-size sweet onions (such as Vidalia or Maui), halved, thinly sliced
2 garlic cloves, minced
1/2 cup dry white wine
1/4 teaspoon crumbled saffron threads
4 ounces sobrasada* or sweet Spanish chorizo, casings removed, finely chopped

1 large egg, beaten to blend
lamb, sausage, pie