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Export 8 ingredients for grocery delivery
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.