Libyan Lamb Stew with White Beans and Spinach (Lubia bel-Saeilk)

Step 1

Rinse and soak the beans in enough water to cover by 2 inches in a bowl overnight. Drain.

Step 2

Wash the spinach and shake off any excess water, but leave damp. Coarsely chop the spinach.

Step 3

Heat a large nonstick skillet over medium heat and add half of the spinach. Cook it, stirring regularly, until it wilts down a bit, about 5 minutes. Add the rest of the spinach and continue cooking until the spinach is wilted and most of the water has evaporated. This should take about 20 minutes.

Step 4

Add 1/2 cup of the olive oil to the pan and keep cooking over medium heat for an additional 15 to 20 minutes, until the spinach begins to slightly blacken and smells a bit smoky.

Step 5

Transfer the spinach to a food processor and process until smooth. Add more olive oil if needed.

Step 6

Add the spinach mixture to 6 quart Dutch oven or heavy pot. Add the garlic and onions and cook, stirring regularly, until the onions start softening, about 5 minutes.

Step 7

Add the beans, the lamb, the cilantro, turmeric, salt, and pepper. Add the 5 cups of liquid. If it does not cover the ingredients in the pot, add enough water to make up the difference. Bring the pot to a boil. Lower the temperature to a simmer, and cook, covered, for 2 1/2 hours, until the meat is tender. Add salt and pepper to taste.

Step 8

Serve with rice or couscous and sprinkle over the remaining chopped cilantro.