Sprinkle a little water on the millet grains and put aside for 30 minutes. Lightly pound to split the grains. Pass through a sieve to remove the chaff. Boil the lamb with salt and 1 cup of water till it is half done. Heat the clarified butter in a pan, add all the dry spices along with the millet. Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well. Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed. Garnish with chopped green coriander, ginger and red chilli shells. Serve hot.
