👨‍🍳 Instructions

1. 1

   Rinse the millet under cold water until the water runs clear. Set aside.

   💡 Conseils de pro: Rinsing removes any dust or bitterness from the millet.
2. 2

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the lamb cubes in batches, ensuring not to overcrowd the pot. Remove lamb and set aside.

   💡 Conseils de pro: Browning the lamb adds depth of flavor to the stew.
3. 3

   Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the diced carrots and cook for another 5 minutes.

   💡 Conseils de pro: Sautéing the aromatics before adding liquid builds a flavorful base.
4. 4

   Stir in the minced garlic and cook for 1 minute until fragrant.

   💡 Conseils de pro: Be careful not to burn the garlic.
5. 5

   Return the browned lamb to the pot. Add the beef or lamb broth, salt, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.

   💡 Conseils de pro: Simmering allows the lamb to become tender.
6. 6

   Add the cubed potatoes and rinsed millet to the pot. Stir well, cover, and continue to simmer for another 30 minutes, or until the potatoes are tender and the millet is cooked through and has absorbed most of the liquid.

   💡 Conseils de pro: Millet cooks relatively quickly, so add it in the last part of the cooking time.
7. 7

   Remove the bay leaf. Taste and adjust seasoning if necessary.

   💡 Conseils de pro: Seasoning is crucial for bringing out the flavors of the ingredients.
8. 8

   Ladle the stew into bowls and garnish with fresh chopped dill before serving.

   💡 Conseils de pro: Fresh dill adds a bright, herbaceous note that complements the richness of the lamb.