Ingredients

• 1 Tbsp Ground Cumin
• 2 tsp freshly ground Cardamom
• 1 tsp smoked paprika
• 1 tsp Ground Cinnamon
• 1 tsp Ground Black Pepper
• ½ tsp Ground Cloves

• 1 cup Organic Farro soaked overnight
• 1 lb Beef Sirloin, cut into 1-inch chunks
• ¼ cup Sunflower Oil, divided
• 1 White Onion (12 oz), thinly sliced
• 6 cloves Garlic, minced
• 2 Tbsp Ginger, minced
• 1 Serrano or Fresno Chile, finely chopped
• 2 Roma Tomatoes (172 g, 6 oz), diced
• Small handful of Cilantro, roughly chopped
• 1 ½ Tbsp Pilau Masala (see above)
• 1 Cinnamon Stick
• ½ lb waxy multi-colored Potatoes, peeled and cut into 1 inch (2 cm) chunks
• 1 cup Beef Stock

• ½ lb ripe Tomatoes
• ¼ head Green Cabbage, finely shredded
• ½ White Onion, thinly sliced
• Small handful of Cilantro, roughly chopped
• 1 Lemon, juiced
• Salt to taste

Instructions

1. Mix together all ingredients for pilau masala in a small bowl; set aside.
2. Soak farro covered in water in a bowl overnight or cook until al dente. Drain and set aside.
3. Preheat oven to 350°F (180°C). Season beef generously with salt.
4. Heat an oven-safe braising pan or medium sized pot with a lid over medium-high heat. Add 1 tablespoon of oil and sear beef until browned on all sides. Set aside.
5. Lower heat to medium. Add remaining oil to the pan and fry onions until deep brown, 10-15 minutes.
6. Stir in tomato, garlic, ginger, chili, cilantro, pilau masala and cinnamon stick, cooking until garlic is fragrant, about 1 minute.
7. Add potatoes and beef stock. Cover, allowing to simmer for 10 minutes.
8. Stir in farro and beef. Bring to a simmer, cover and bake in the oven for 15-20 minutes, or until farro is tender and the remaining liquid has been absorbed.
9. While your pilau is in the oven, assemble your kachumbari.
10. Combine all ingredients together in a bowl, seasoning well with salt.
11. Serve the cooked pilau with the kachumbari on the side.