Cordero y mijo

Ingredientes

• 100 g boneless lamb
• 40 g millet (uncooked)
• 4-5 tbsp cooking liquid or water

Preparación

1. 1

   Rinse millet under cold water.

2. 2

   Toast millet lightly in a dry pan for 2 minutes, then add double the water and simmer for 20 minutes until soft.

3. 3

   Trim and cut lamb into small pieces and simmer in water for 20–25 minutes until fully cooked through.

4. 4

   Allow both to cool slightly.

5. 5

   Combine lamb and millet in a blender with 4–5 tablespoons of cooking liquid and blend until smooth.