Bring meat to a boil in 1quart water with 1teaspoon salt and cook over low heat for about 1 hour. Drain the meat, saving the broth.
Wilt the onions in lard in a large pot over low heat for 10 to 15 minutes.
Add drained meat to the onions. Add garlic, pepper, marjoram and paprika. Cook for 1 minute, stirring well.
Add ½cup of the broth the meat was cooked in. Cover the pot with a tight-fitting lid and cook the meat till it is almost done, for 30 minutes to 1 hour.
At that point pour in the millet and enough meat broth to cover it. Put back the lid and turn down heat to very low. Add extra broth if necessary. Cook until meat and millet are completely done, for 15 to 30 minutes longer. Adjust salt if necessary.
Harvest kása: Make the dish with either lamb or beef, adding plenty of diced carrots and parsnips. Replace half of the meat broth with dry white wine. Dice ¼ to ½pound double-smoked bacon. Sauté the bacon dice until nearly cooked and pour them on top of the finished dish just before serving.