Place millet and currants in a saucepan and cover with water. Bring to the boil and simmer for 12-15 minutes, or until tender. Drain and rinse.
2. Brown the beef
Heat a frypan with 1 tbsp oil over high heat and cook beef strips (in batches) for 1-2 minutes until browned. Season with salt and pepper. Remove from pan and set aside to rest, reduce pan heat to medium-high.
3. Sauté the vegetables
Slice leek and capsicum. Dice carrot. Add to pan as you go along with 1 cinnamon quill. Cook for 5 minutes until softened. Dice and add tomatoes.
4. Simmer the stew
Add 1 tbsp flour, 1/2 crumbled stock cube and 3 tsp cumin to pan. Stir to combine. Pour in chopped tomatoes and 1 tin of water. Cover and simmer for 10 minutes.
5. Return the beef
Take stew off heat and return beef (along with resting juices) to pan. Stir in drained olives. Season to taste with salt and pepper.
6. Finish and plate
Divide millet and beef stew among bowls.
There will be 2 cinnamon quills in the packet. Reserve 1 for recipe 2 if you haven’t cooked it already.
Cook the beef in batches so it doesn’t overcrowd the pan. Overcrowding causes the beef to stew and is harder to brown.
No beef option - beef strips are replaced with chicken stir-fry strips. Increase cook time to 6-8 minutes until cooked through.
Millet/currant mix, 1 packet (200g)
Beef strips, 600g
Leek, 1/2 *
Green capsicum, 1
Cinnamon quill, 1 *
Chopped tomatoes, 400g
Green olives, 1/2 jar *
From your pantry
Oil (for cooking), salt, pepper, stock cube (1/2), ground cumin, flour (of choice)