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.
Notes
One of the foods commonly eaten to break the fast is chorba, which means soup in Arabic. And like soups, chorbas can be made in infinite ways, though most often chorba is associated with a hearty Moroccan soup made from vegetables and chickpeas, usually with diced lamb, and some sort of pasta or grain.Chorba is made all over the Middle East, Europe, Northern Africa, and other areas. The vegetables vary, the spices vary, the meat varies – it’s one of those many dishes that has crossed many borders and morphed along with way.