In a large pot heat the oil over medium high heat, then add the lamb, onion, celery and carrots and cook, stirring occasionally until the lamb has lost most of its pinkness, and the vegetables are starting to soften. Add the cumin and coriander, stir until you can smell the spices, then add the tomatoes, broth, harissa, saffron and chickpeas and bring to a simmer.

Add the millet to the pot and return to a simmer. Simmer for about 20 to 25 minutes until the meat and the millet are cooked and tender. Stir in the lemon juice and parsley and cook for another 2 minutes. Let the stew sit off the heat for a few minutes before serving hot.