Kenyan Inspired Lamb Stew with Millet

Ingredients

• 1.5 lbs Lamb stew meat
• 1 cup Millet
• 1 medium Onion
• 3 medium Tomato
• 4 cloves Garlic
• 1 inch Ginger
• 2 cups Beef broth
• 2 tbsp Cooking oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 0.5 tsp Turmeric
• 0.5 tsp Cumin
• 2 tbsp Cilantro

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat, about 300°F (150°C). Add the 2 tablespoons of cooking oil. Once the oil is shimmering, add the 1.5 pounds of lamb stew meat and brown it on all sides, which should take about 5-7 minutes. Remove the lamb from the pot and set it aside.
2. 2Add the 1 medium onion, chopped, and the 4 cloves of garlic, minced, to the same pot. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Do not let the garlic burn.
3. 3Stir in the 3 medium tomatoes, chopped, the 1 inch of ginger, grated, the 0.5 teaspoon of turmeric, the 0.5 teaspoon of cumin, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper. Cook, stirring constantly, for another 5 minutes until the tomatoes begin to break down.
4. 4Return the browned lamb to the pot. Pour in the 2 cups of beef broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 1 hour and 30 minutes, or until the lamb is very tender when pierced with a fork.
5. 5While the lamb stew is simmering, prepare the millet. Measure the 1 cup of millet into a fine-mesh sieve and rinse it thoroughly under cold running water. Combine the rinsed millet with 2 cups of water in a medium saucepan. Bring the water to a boil over medium-high heat, then immediately reduce the heat to low, cover the saucepan, and simmer for 20 minutes, or until all the water is absorbed and the millet is tender.
6. 6Once the lamb stew has finished cooking and the lamb is tender, stir in the 2 tablespoons of chopped cilantro. Let the stew rest, uncovered, for 5 minutes.
7. 7Serve the Kenyan inspired lamb stew spooned over the cooked millet.

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