Lamb, Olive and Caramelized Onion Tagine |
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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 8 |
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This will also work well in a slow cooker. It's equally good made-ahead and reheated. 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 |
0.5 (750 ml) bottle fruity red wine |
Directions:
1. Preheat the oven to 300 degrees F.
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. 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.
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