Lubia Bel-Saeilk (Libyan Lamb Stew With White Beans And Spinach)
If you’ve been following the farm on Facebook, you already know that we (Meaning “I”, Briana) joined The Cookbook Club at the Bayliss Library. It is one Saturday a month, and the timing is perfect because “Building Club” (LEGOS) is at the same time, so we can all go as a family.
The cookbook of choice for February was a spectacular culinary collection by Joan Nathan titled “King Solomon’s Table: A Culinarily Exploration of Jewish Cooking From Around the World”.
The recipes are fresh, interesting, historical, and delicious.
After flipping through the book, attempting not to drool all over the pages lest the librarian should scold me, I finally chose “The One”:
Lubia bel-Saeilk (Libyan Lamb Stew with White Beans and Spinach).
It’s different, it’s hearty and healthy, and I just simply couldn’t get enough! (Story of my life)
Plus, it stretches to fill a lot of bellies, and reheats well for quick leftovers for busy schedules. Feel good about “fast food”!😅 Children think it is so *cool* to tell people they ate LAMB STEW for supper!😂
The stew gets its flavor from burnt spinach (Yes, you read that correctly) and the slow-cooked lamb.
I had never burned spinach before (now, Brussels sprouts? That’s a different story.), but, it has a surprisingly pleasant, and maple-syrupy smell. All of the green mixed with contrasting white beans makes it really a beautiful dish,
The greens and cilantro are great for vitamins and the immune system, the beans are filling and full of fiber, and, of course, our grass fed Icelandic lamb shoulder roast was the star of the show!😉 Lean, melt in your mouth, and bursting with flavor, yet mild. Can it really be all of those things? You bet.
Honestly, I don’t know if it’s the season, or the fact that I’m pregnant (with our fifth!❤️), but I just felt plain good eating it. This dish is definitely something that I would love to offer a new mother post-partum, or a loved one that is down with an illness.
So, without further ado, I have typed out simple instructions below, and I hope that you enjoy it as much as I did. You simply can’t mess this up- super-easy-dump-in-the-pot-and-simmer-till-done. You impressive lamb chef!
Send us an email back and let us know what you think!
Lubia Bel-Saeilk (Libyan Lamb Stew With White Beans And Spinach):
Yeilds 8 to 10 servings
Ingredients:
1 pound of dry cannellini beans (I substituted Great Northern)
2 pounds of spinach, beet greens, Swiss chard, or a mixture, divided (I used all spinach)
1/2 to 3/4 cup olive oil
8 garlic cloves, finely chopped
2 medium onions, chopped
2 pounds lamb shoulder, cut into 2 inch pieces*
1/2 bunch cilantro, chopped, divided
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste (I definitely salted generously in the end with Kosher salt)
1/2 teaspoon freshly ground pepper, or to taste
*I feel like lamb shanks could also be used in place of shoulder roast-just pop them in whole until the meat falls off the bone!
Cooking Instructions:
1) Sort and rinse the beans, and place in a large bowl. Cover with cool water (2 inches over the top) and soak overnight.
2) Wash the spinach (or Swiss chard and/or beet greens) and pat with a towel, but do not dry completely.
Coarsely chop and place half in a large non-stick pan (I used my stainless steel pot) and cook over medium-high heat, stirring occasionally until it wilts and reduces.
Add the remainder of the greens until all is wilted and the water is mostly evaporated.
3) Add a half cup of olive oil and continue cooking over medium-high heat, stirring from time to time until the spinach is blackened and starting to smell burnt.
4) Remove the pot from the stove and pulse the spinach (or greens) in a food processor to form a paste, adding a little more olive oil if necessary,
5) Place the green purée back into the pot, add the garlic and onions, and sauté until the onions begin to get soft.
6) Drain the beans and add them along with the lamb, turmeric, salt, pepper, and all but 2 tablespoons of the cilantro. Pour enough water in the pot to cover everything by a few inches, and bring to a boil. Cover, lower to a simmer, and continue to cook for about 2 1/2 hours, or until the lamb is tender.
Sprinkle with the reserved cilantro and serve over rice or couscous.
And there you have it!
A little bit of forethought and prep work (soaking the beans overnight and chopping), but really quite a simple recipe that makes its own broth and is so filling and fulfilling.
I’m so sure that you’re going to love it!
And of course, I know where you can get that 2 pound lamb shoulder roast too.😉
So check out our online farm store, shoot us an email, or call to place that order so you can try this bad boy out (supplies are limited!)!
Truly Yours,
Briana