Food Network: Lamb, Olive and Caramelised Onion Tagine

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Lamb, Olive and Caramelised Onion Tagine
Recipe courtesy Nigella Lawson, 2007

Ingredients
2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onions from a jar
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 bottle red wine

Directions
Preheat the oven to 150C/300 degrees F.

Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving
everything a good stir.

Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb
is very tender.