1 tablespoon olive oil
1 pound boneless lamb shoulder, trimmed and cut into ¾-inch pieces
1 large yellow onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
28-ounce can crushed tomatoes, preferably fire-roasted
1 quart low-sodium chicken broth or stock
1 tablespoon harissa
½ teaspoon saffron threads
2, 15.5-ounce cans chickpeas, drained and rinsed
½ cup uncooked millet
2 tablespoons lemon juice
¼ cup chopped parsley
Kosher salt and ground black pepper
In a large pot over medium-high, heat the oil. Add the lamb, onion, celery and carrots, then cook, stirring occasionally, until the lamb has lost most of its pinkness on the outside and the vegetables are starting to soften, about 10 minutes. Add the cumin and coriander, then stir until you can smell the spices. Add the tomatoes, broth, harissa, saffron and chickpeas, then bring to a simmer.
Add the millet and return to a simmer. Simmer for 20 to 25 minutes, or until the meat and millet are cooked and tender. Stir in the lemon juice and parsley, then cook for another 2 minutes. Season with salt and pepper.
If you can't find harissa, substitute sun-dried tomato pesto with a splash of hot sauce to approximate it.
Nutrition information per serving: 500 calories; 210 calories from fat (42 percent of total calories); 24 g fat (8 g saturated; 1 g trans fats); 50 mg cholesterol; 950 mg sodium; 48 g carbohydrate; 12 g fiber; 9 g sugar; 26 g protein.