• 1/2 cup millet(I used foxtail, but any type would do)
  • 250grams minced lamb
  • 1/2 an onion, chopped
  • 1/2 a tomato, chopped
  • A small handful of mint and coriander leaves, roughly torn
  • 1 small avocado, chopped
  • 1tsp coriander powder
  • 1/2tsp paprika or chilli powder
  • 1/4tsp cumin powder
  • 1/4tsp dried oregano
  • A pinch of sumac (optional)
  • Lemon juice and wedges to serve
  • Salt, to taste
  1. Squeeze lemon juice liberally over the chopped avocado to stop it from browning.
  2. Add the onions, tomatoes, coriander and mint leaves to a bowl. Season with salt and toss together.
  3. Cook the millet according to packet instructions. Remove the pan from the heat and let it sit, covered, while you cook the lamb.
  4. Add the lamb to a hot pan and cook for 5-7 minutes on a medium-high heat, stirring frequently and breaking up any larger pieces with a spatula. Once lightly browned, add coriander powder, paprika, cumin powder, oregano, sumac and salt, and continue tossing it in the pan until the lamb is nicely browned and cooked – another 5-7 minutes. Remove and set aside.
  5. Season the millet with salt and fluff gently with a fork. To assemble, divide the millet between bowls. Add the minced lamb, tomato-onion salsa and avocado to each of the bowls and serve with a lemon wedge on the side.