Lamb, Olive and Caramelized Onion Tagine

Ingredients

• 2 1/4 lbs leg of lamb, cut into 3/4-1-inch dice
• 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 onion (from a jar)
• 4 tablespoons capers
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• salt, to taste
• black pepper, to taste
• 1/2 (750 ml) bottle fruity red wine

Directions

1. 1

   Preheat the oven to 300 degrees F.

2. 2

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

3. 3

   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.