This is not your typical “Asian” recipe, heavy in umami, soy, and sweet.
I actually use ground lamb, as a diversion – red wine (totally NOT Asian inspired), a spicy meat “rub” as the primary seasoning, glorious veggies, and farro (an ancient grain) to round out this incredibly flavorful, aromatic, and sensational meal.
It’s quick, it’s easy, and you’ll absolutely love the entirely unique flavor combination.
Though we refer to farro as if it were one grain, it’s actually three. There’s farro piccolo (einkorn), farro medio (emmer), and farro grande (spelt). Emmer is what you’ll find sold most often in the U.S. It’s a harder grain than einkorn and is often confused with spelt, which is another type of grain altogether. Then there are farro’s Latin labels: einkorn, which is Triticum monococcum; emmer, which is Triticum dicoccum; and spelt, which is Triticum spelta.
Pretty AWESOME!! THREE in ONE!!!!
Love that!!
It’s nutty, chewy, wholesome – unique and so delicious, this WHOLE grain!
Asian Lamb & Red Wine Farro
Asian Lamb & Red Wine Farro
2 cups cooked farro (1 cup dry farro + 2 3/4 c. water – boil, simmer and cover)
1 lb. ground lamb
3 Tbs. Filipino Spice Mix*
1 cup red wine
1 cup carrot “chips” (carrots, diagonally sliced)
1 cup sugar snap peas
sea salt and pepper
In a large Dutch oven or a DEEP sauté pan, brown the ground lamb, breaking up into small chunks with the back of a wooden or silicone spoon.
Add spice mix and cover. Cook until the fat has rendered.
Continue to stir and break up the meat into small pieces.
Add the wine and bring to a boil.
Add the veggies. Reduce to a simmer and cover.
Cook for 3-5 minutes, until the veggies are bright in color and the meat is cooked through.
Using a slotted spoon, transfer the drained meat and veggies to a dish and set aside.
Reduce the wine and spice mixture to a thick sauce, adding additional salt and pepper, if desired.
Serve the farro topped with the red wine lamb mixture, and topped with the Asian spiced sauce reduction.
Filipino Spice Mix:*
1 tsp. dried orange zest
1 tsp. dried lemon zest
1 tsp. dried lime zest
1 tsp. brown sugar
3/4 tsp. ground lemongrass (dried)
1/2 tsp. garlic powder
1/4 tsp. ground ginger
1/4 tsp. paprika
1/4 tsp. sichuan powder
1/4 tsp. coriander
1/4 tsp. cumin
1/4 tsp. ground mustard seed
1/4 tsp. chili powder
Mix all ingredients together. Store in an airtight container. IF using FRESH orange, lemon, lime zest, fresh lemongrass and garlic, and fresh mustard – store in fridge!
