Lamb with Millet and Mint-Cucumber Salad

• 1 cup millet
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 12 ounces ground lamb
• 1 teaspoon salt
• Freshly ground black pepper
• 3 cups thinly sliced, seeded cucumbers (2 medium)
• 1 cup low-fat plain yogurt
• 1/3 cup chopped fresh mint
• 1/4 teaspoon ground cumin
• 1/2 teaspoon harissa, or to taste (optional)
• 1 teaspoon salt
• Freshly ground black pepper

1. Set a heavy 3-quart Dutch oven over medium-high heat.
2. Add the millet and toast, stirring frequently until aromatic, about 3 minutes.
3. Stir in the olive oil, onion, cinnamon, and allspice.
4. Cook for 1 minute.
5. Stir in the lamb.
6. (Its fine that the lamb will get coated with the millet.)
7. Keep stirring and breaking up the lamb for 1 minute.
8. Cover and continue cooking until the lamb loses its pink color, 1 or 2 minutes longer.
9. Stir in 2 1/4 cups of water and the salt.
10. Cover and simmer over low heat until most or all of the water has been absorbed, and the millet is tender, 15 to 20 minutes.
11. Turn off the heat and let stand for 5 to 10 minutes, or until ready to serve.
12. Meanwhile, make the mint-cucumber salad: In a bowl, combine the cucumber, yogurt, 14 cup of the mint, cumin, harissa (if using), and salt and pepper.
13. To serve, create a mound of the millet mixture on each plate.
14. Surround with a generous amount of the mint-cucumber salad.
15. Garnish with the remaining mint.

millet, olive oil, onion, ground cinnamon, ground allspice, ground lamb, salt, freshly ground black pepper, cucumbers, lowfat plain yogurt, fresh mint, ground cumin, salt, freshly ground black pepper

Taken from www.cookstr.com/recipes/lamb-with-millet-and-mint-cucumber-salad (may not work)