Oshi Juice

This is a thick toasted millet soup. Even so: either thick soup, or thin porridge. With meat and vegetables. It is difficult to determine what kind of cereal is in it, because millet begins to "play" in a completely new way. Do you have millet? Onions, carrots, potatoes? Vegetable oil, coriander, cumin? A good cauldron? Well, at least a thick-walled pan? Yes?! Well, then it remains to buy half a kilogram of lamb and we will cook!

Ingredients

• 500 g lamb pulp
• 1.3 cups millet
• 2 medium onions
• 1 medium carrot
• 2 small potatoes
• 150 ml vegetable oil
• 1 tbsp. l. a mixture of freshly ground spices: coriander, cumin and red hot pepper
• salt
• 2-3 feathers of green onions, to serve

Directions

1. Cut the meat into as small pieces as possible, like for minced meat.
2. Cut the onion into thin half rings, carrots into small cubes, potatoes into cubes.
3. Preheat an empty cauldron or a large heavy-bottomed saucepan and add the millet. Stir constantly and fry the millet until it darkens. The smell will be the same as when roasting sunflower seeds. Be careful, do not burn to blackness! To do this, do not over-average the heat and stir constantly.
4. Transfer the millet to a bowl, let cool slightly and rinse well in several waters.
5. Wipe the cauldron with a napkin from light millet dust and heat the oil in it. Sear the pieces of meat over high heat, stirring occasionally, until light brown. Wait until all the meat juice has evaporated and the oil becomes transparent again.
6. Put the onion in a cauldron and fry with the meat until caramel color, about 10 minutes. Add the carrots and sauté until the carrots are browned, about 10 minutes.
7. Add the potato cubes and fry, stirring occasionally, for 5-7 minutes. Add the spice mixture. Pour 1.5–2 liters of boiling water into the cauldron and bring to a boil again.
8. Pour the fried and washed millet into the cauldron. Wait for it to boil again. Reduce heat to low, cover cauldron and let simmer for 25 minutes. Then salt, stir, close the lid and let stand on the switched off stove for 10-15 minutes. Chop green onions finely. Serve thick soup at the cashier, sprinkled with onions.