Thiéré Bassi Salté (Millet Couscous with Lamb)

Ingredients

• 2 cups Millet Couscous
• 1.5 lbs Lamb Stew Meat
• 2 large Onions
• 2 medium Carrots
• 2 medium Turnips
• 4 tbsp Tomato Paste
• 3 tbsp Vegetable Oil
• 4 cups Lamb Broth
• 4 cloves Garlic
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 Bay Leaf

Instructions

1. 1Cut the 2 large onions, 2 medium carrots, and 2 medium turnips into 1/2-inch dice. Mince the 4 cloves of garlic.
2. 2Heat the 3 tbsp of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 375°F (190°C). Add the 1.5 lbs of lamb stew meat and brown it on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove the browned 1.5 lbs of lamb stew meat from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 325°F (160°C). Add the diced 2 large onions to the pot and cook, stirring occasionally, until they soften and become translucent, about 5-7 minutes. Stir in the minced 4 cloves of garlic and cook for 1 minute until fragrant, being careful not to let it brown. Add the 4 tbsp of tomato paste and cook, stirring constantly, for 2 minutes until its color deepens slightly.
4. 4Add the diced 2 medium carrots and diced 2 medium turnips to the pot and cook, stirring occasionally, for 5 minutes. Return the browned 1.5 lbs of lamb stew meat to the pot, then pour in the 4 cups of lamb broth. Stir in the 1 bay leaf, 1 tsp of salt, and 1/2 tsp of black pepper; bring the mixture to a boil over medium-high heat, about 375°F (190°C). Immediately reduce the heat to low, about 200°F (95°C), cover the pot tightly, and let the stew simmer gently for 1 hour and 30 minutes, or until the lamb is fork-tender when pierced.
5. 5While the stew simmers, prepare the 2 cups of millet couscous. Place the 2 cups of millet couscous in a steamer basket or a heatproof bowl set over a pot of simmering water, ensuring the water does not touch the couscous. Cover and steam for 15-20 minutes, or until the couscous is tender and fluffy.
6. 6Carefully remove and discard the 1 bay leaf from the lamb stew. Ladle generous portions of the hot lamb stew over the prepared 2 cups of millet couscous. Serve immediately.

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