In a large pot, heat the oil over medium-high heat until it shimmers. Add the lamb, onion, parsley, and carrots, and cook, stirring occasionally, until the lamb begins to brown and the vegetables start to soften. Once the lamb has lost most of its pinkness and the vegetables are tender, it's time to infuse the dish with aromatic spices. Sprinkle in the cumin and coriander, stirring until the fragrant spices permeate the air. Then, introduce the chopped tomatoes, chicken broth, harissa paste, saffron threads, and chickpeas, allowing the flavors to meld together as the mixture comes to a gentle simmer.
Description - Step 2
Cook the Millet
Now, it's time to incorporate the millet into the pot, adding it to the simmering mixture. Allow everything to return to a gentle simmer, and then let it cook for about 20 to 25 minutes, or until both the meat and millet are beautifully tender.
Once cooked to perfection, stir in the lemon juice and freshly chopped parsley, letting the flavors meld for an additional 2 minutes. Before serving, allow the stew to rest off the heat for a few moments to allow the flavors to deepen. Serve piping hot and enjoy the comforting embrace of this hearty Lamb Chorba with Millet.
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North African
Intermediate
Main Course
