Lamb Koftas with Pistachios and Seasonal Vegetables Farro

(from castro15’s recipe box)

Categories: Meals

Ingredients

  • Seasonal Vegetables
  • 1 cup pearled farro
  • 1 tbsp. pistachios
  • 1/2 bunch fresh mint
  • 1/4 bunch fresh parsley
  • 1 lemon
  • 1/2 red onion
  • 1 tsp ground cumin
  • 1 tsp sumac
  • 1 tsp dried thyme
  • 1/2 tsp chili powder
  • 5 oz. ground beef
  • 5 oz. ground lamb
  • 1 tbsp. plus 2 tbsp. olive oil
  • 3/4 cup Greek yogurt
  • Kosher salt and black pepper
  • Winter:
  • 10 oz. mixed red and golden beets, peeled and cut into large dice (Roast at 425 for 25-30 minutes)
  • Spring:
  • 2 cups shelled fresh fava beans
  • 3 scallions, thinly sliced (Add raw)
  • Summer:
  • 1 1/2 cups sugar snap peas, thinly sliced on a diagonal
  • Leaves from 1 bunch fresh basil, torn (Add raw)
  • Fall:
  • 1 delicata squash, halved lengthwise and sliced crosswise (Roast at 425 for 15 minutes)

Directions

  1. Preheat the oven to 425 if roasting seasonal veggies.

  2. Prepare the veggies as directed above. If roasting, roast them now.

  3. Bring a medium pot of water to a boil over high heat. Add the farro and a generous pinch of salt to the boiling water and cook until tender, 13-15 minutes.

  4. Meanwhile, finely chop the pistachios. Pick the mint and parsley leaves off the stems. Halve the lemon. Thinly slice the red onion. In a small bowl, mix together the cumin, sumac, thyme, and chili powder.

  5. In a medium bowl, combine the pistachios, beef, lamb and two-thirds of the spice mix. Season with salt and pepper. Mix by hand until fully combined, then divide into 4 equal portions and shape into 3-inch logs to create koftas.

  6. In a large pan, heat 1 tsp of the olive oil over medium-high heat until shimmering. Add the koftas and cook until browned on the outside and medium-rare, 2-3 minutes per side, 8-12 minutes total.

  7. In a small bowl, stir together the yogurt, juice of 1/2 lemon, and remaining spice mix. Taste and add salt and pepper as needed. In a separate bowl, toss the mint, parsley, and red onion with a squeeze of lemon juice and 1 tsp of the olive oil.

  8. Drain the farro. Add the seasonal vegetables and remaining 1 tbsp. olive oil and toss to combine. Taste and add salt and pepper.

  9. Serve the koftas over the farro, drizzled with the yogurt sauce, with the herb salad on top as a garnish.

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