Millet porridge with pork and prunes

Wash the carrot, peel it, and cut it into strips.

Peel the onion, wash it, and slice it into half rings.

Wash and chop the dill and parsley.

Wash the prunes and cut them into strips.

Wash the meat, slice it, fry in melted oil, add onion, prunes and carrot, cloves, pepper, salt, pour in a little water and simmer on medium heat for 5 minutes.

Then add the pre-washed millet, 400 ml of water, and cook for 20 minutes.

Place the cooked porridge in a mound on a plate, arrange pieces of meat around the edges, and sprinkle with cinnamon.

Serve at the table, sprinkled with dill and parsley.