First pour yourself a glass of fine Australian Shiraz/Cabernet '06 to fight the winter blues off. Remember, you're making a hearty and joyful dish!
- Prepare the mince.
Mix ground meat, eggs, bread (along with milk), onions, garlic and pepper thoroughly. Set aside.
- Add secret ingredient.
Wash and pat dry the lamb cutlets. Heat oil in large pot and brown cutlets on both sides.
- Slice carrot (halve the slices if too large) and add to the pot. Reduce heat to medium, add boiling water (3 fingers above carrots).
- Add meat balls.
Form lemon-sized meat balls. Remember to constantly dip your hands in cold water - they won't stick. Throw them one by one into the bubbling water. Add fresh marjoram and salt to taste. Cover and simmer.
- After 30 min. add 3/4 of the prunes and simmer for another 30 min.
- Peel the potatoes and slice them to bite-sized pieces, or any way you like. Check if there's enough liquid to boil potatoes; if not then add more boiling water (just enough to cover potatoes). Add potato pieces and sprinkle them with caraway seeds. Cover and simmer for 30 min.
- Add remaining prunes, wait until they are ready and serve. Enjoy with that same wine!
- If you decide to skip the cutlets, you'll lose significant portion of fragrant lamb aroma, as well as fat - might be a leaner option (but less fragrant too).
- Be careful with oil, as the lamb releases lots of fat. Might be a good idea to brown the cutlets in no oil at all.
- Feel free to add more marjoram - it will only improve the aroma.
- Add fresh rosemary as well - it is lamb's best friend! Same with oregano.
- Goes well with pickled cucumbers.