Bassi Salte

Prepare the Millet Couscous

In a large bowl, rinse the millet couscous under cold water until the water runs clear. Drain and set aside.

Cook the Meat

In a large pot, heat the vegetable oil over medium-high heat.

Add the lamb or beef cubes and cook until browned on all sides. Remove the meat and set aside.

Sauté the Vegetables

In the same pot, add the chopped onions and sauté until golden brown, about 5-7 minutes.

Add the minced garlic and cook for another minute.

Add Spices and Tomatoes

Stir in the ground cumin, ground coriander, ground turmeric, ground black pepper, and salt. Cook for another 2 minutes.

Add the chopped tomatoes and tomato paste. Cook until the tomatoes break down and the mixture thickens, about 5 minutes.

Combine Ingredients

Return the browned meat to the pot.

Add the chopped carrot, sweet potato, cabbage, and green beans.

Pour in the beef or vegetable broth and water. Bring to a boil, then reduce the heat to low. Cover and simmer for about 30-40 minutes, or until the meat and vegetables are tender.

Steam the Millet Couscous

In a steamer or a heatproof bowl that fits over the pot, steam the millet couscous over the simmering stew for about 15-20 minutes, or until the couscous is tender and fluffy.

Serve

Fluff the millet couscous with a fork and transfer it to a large serving platter.

Arrange the meat and vegetables over the couscous.

Garnish with chopped fresh parsley or cilantro.