Lamb, Olive and Caramelised Onion Tagine
Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though[ if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.]
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.
More Recipes and Ideas:
Lamb and Olive Skewers with Cucumber Salad, Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous, Orange, Fennel, Red Onion, and Black Olive Salad, Garlic Chicken Recipes, Veal Chop Recipes, Beef Wellington Recipes, Grilled Vegetable Recipes, Asparagus, Leg of Lamb Recipes
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