East African Sorghum Bowls

Instructions

1. Combine sorghum and water in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve. Select manual and cook at high pressure for 20 minutes. When cooking is complete, use a natural release method to depressurize. Press cancel. Drain the sorghum in a fine-mesh strainer and set aside.

   * Alternatively: Bring sorghum and water to a boil over high heat. Turn down to a simmer and cook 25-40 minutes until grain is tender. Drain off extra cooking liquid

2. Combine olive oil, lemon juice, Berbere spice and garlic in a resealable plastic bag. Add the strips from marinade (discard marinade) and thread 2 strips onto each of the skewers. Preheat the broiler to high with a rack in the upper third.
3. Toss vegetables with oil, salt and pepper in a large bowl. Spread vegetables in an even layer on a baking sheet and top with the beef skewers. Broil for 8 minutes, watching closely, then stir the vegetables and turn the skewers over. Return the vegetables and skewers to the oven and roast for another 5 minutes or until vegetables are brown and tender and beef is cooked to desired doneness.
4. Meanwhile for the sauce, pulse the cilantro, mint, coconut and jalapeno in a food processor until minced. Add the apple, cumin, lemon juice and salt and pulse to mince. Transfer mixture to a bowl and stir in the yogurt.
5. To serve, divide cooked sorghum among 6 serving bowls, then top with some of the vegetables and skewers. Serve skewers and vegetables with sauce on the side for dipping.