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58 min
25 min
7 to 8 servings



In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight.

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.

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