Ingredients

• 1 3/4 pounds boneless lamb shoulder, cubed
• 1/4 pound pork, trimmed of fat
• 2/3 tablespoon marjoram
• 1/3 teaspoon toasted cumin seed
• 1/3 cup Sauteed onions
• 1/3 cup red wine
• 2/3 tablespoons kosher salt
• 2/3 tablespoon chopped parsley
• 1/3 teaspoon toasted coriander seeds
• 1/3 tablespoon sugar
• 1 tablespoon currants, soaked in grappa
• 1 tablespoon toasted pine nuts
• 1 tablespoon cooked, coarsely chopped chard or spinach
• 2 pounds caul fat

Instructions

1. In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.
2. Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. Add the currants, pine nuts and chard/spinach. Form into 5 ounce patties and wrap in caul fat. Roast, grill, or saute, and eat hot.