Lamb, olive and caramelised onion tagine


Ingredients in this Recipe

  • 1 garlic bulb, separated into cloves, but unpeeled
  • 1 x 350g/12oz can pitted black olives in brine, rinsed and drained to give 150g/5oz drained weight
  • 1 x 75cl bottle red wine
  • 100g/3½oz caramelised onions, from a jar
  • 1kg/2lb 3¼oz leg of lamb, chopped into bite sized pieces
  • 2 tsp ground cumin
  • 2 tsp ground ginger
  • 4 tbsp capers, rinsed and drained

Recipe Preparation

See Full Recipe at BBC Food


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