Instructions
Follow the steps and taste along the way.
Cook the millet
Rinse the millet in a sieve, first with cold water and then with hot water. Put it in a pot with 250 ml water and half the salt. Bring to a boil, cover and cook over low heat for 15 minutes. Remove from the heat and leave covered for another 5 minutes.
Prepare the lamb mixture
Finely grate the onion and gently squeeze out the excess juice. Mix it with the lamb, cumin, smoked paprika, black pepper, the remaining salt and finely grated zest from half the lemon. Shape into 6 small patties, approximately 2 cm thick.
Cook the patties
Heat a pan over medium-high heat and add 5 g olive oil. Cook the patties for 4 to 5 minutes on each side, until browned on the outside and fully cooked through in the center. Let the cooked meat rest for 3 minutes.
Chop the vegetables and fluff the millet
Cut the cucumber and tomatoes into small pieces, and chop the parsley and mint. Fluff the cooked millet with a fork and toss with the vegetables, herbs, the remaining 5 g olive oil and 15 ml lemon juice.
Finish the yogurt dip and serve
Mix the yogurt with the pressed garlic and 10 ml lemon juice. Taste and, if needed, add a small amount of the measured salt. Divide the millet and vegetables among plates, add the lamb patties and dip. Serve warm.
