Braised Lamb Köfte with Pomegranate-Walnut Sauce & Herbed Farro Pilaf
Prep 20 min · Cook 35 min · Serves 4 · medium
Succulent Turkish-inspired lamb meatballs braised in a luxurious pomegranate and walnut reduction, served over nutty farro pilaf with roasted root vegetables. This aromatic dish balances sweet, tart, and savory flavors with warming spices.
Ingredients
- 1.25 lbs ground lamb, 85/15 blend preferred
- 1 cup farro, whole grain
- 1 cup pomegranate juice, unsweetened, no added sugar
- 0.75 cup walnuts, toasted and finely ground
- 1 medium yellow onion, divided: 0.5 cup minced, 0.5 cup diced
- 5 whole garlic cloves, minced
- 0.25 cup fresh mint, chopped
- 0.25 cup fresh parsley, chopped
- 1.5 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp sumac, optional but recommended
- 2.5 cups vegetable broth, low-sodium
- 2 tbsp pomegranate molasses, unsweetened
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