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Lamb and Farro

with braised kale, sweet potato puree, and herbed cannabutter

by Micah McKamie

Anytime it starts getting cold I start craving Lamb. There is something about the heartiness and robust flavor of Lamb that really warms the soul. I particularly love Lamb in Middle Eastern Food. Their love of family and friends comes out at every meal. They sit on the floor with each other passing large trays of communal food. It is a loving, warm environment that fully engulfs you and leaves you forgetting the freezing temperatures of the Hindu Kush Mountains. So when January brings the gusty north winds that cut through every Oklahoman like a knife, this little dish keeps me warm with memories of faraway lands, spending holidays with Afghan locals, and eating like family for just one night.

Ingredients:
  • salt
  • pepper
  • cannabutter
  • 1 cup of butter
  • 7-10 grams of your favorite strain
  • 1/2 cup of fresh herbs (thyme, rosemary, sage, or garam masala)
    Fresh Herbs are not necessary if you prefer garlic, chive, or even a delicate Saffron

Kale:

  • 2 Tbsp olive oil
  • 2 cups chicken stock
  • 1/2 cup cut bacon
  • 1/4 cup diced onion
  • 1/4 cup diced garlic

Farro:

  • 1 cup whole-grain farro
  • 1 cup golden raisins
  • 1/2 tsp cardamom
  • 2 cups sweet white wine (save the rest for dinner)
  • 1 Tbsp salted butter cold
  • sweet potato puree
  • 3 large sweet potatoes skin on
  • 1/2 cup olive oil
  • 2 Tbsp red curry
  • 2 Tbsp turmeric
  • 2 Tbsp salt (salt to taste)

Marinade:

  • 1/2 cup olive oil
  • 1/4 cup white balsamic
  • 2 Tbs salt
  • handful of fresh cracked peppercorn
  • 1 Tbsp paprika
  • 1 Diced onions
  • 3 Garlic smashed
  • 3 Bay leaves
Get the full recipe here!

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