Lamb, Olive and Caramelised Onion Tagine

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.