Shepherd’s Millet

Name: Shepherd’s Millet (Juhhúsos Köleskása)
Yield: 8 servings
Cuisine: Hungary
Ingredients: 2 to 2½ cups beef or lamb broth; 2 to 2½ cups beef or lamb broth; 1 pound uncooked millet; 1 tablespoon hot red paprika; Pinch of marjoram; ½ teaspoon black pepper; 1 garlic clove, crushed; ¼ pound lard; 1 large and 2 small onions, peeled and chopped; 1 large and 2 small onions, peeled and chopped; 1¾ pounds lean lamb, cut into ½-inch dice; Salt

Juhhúsos Köleskása

Preparation info

8
servings

Difficulty
Easy

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1¾ pounds lean lamb, cut into ½-inch dice
Salt
1 large and

Europe
Hungary
Dinner
Eastern Europe
Gluten-free

Method

Bring meat to a boil in 1 quart water with 1 teaspoon 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