Lamb, olive and caramelised onion tagine

Nigella tries her hand at Moroccan cuisine with delicious results.

  • Preparation Time10 mins
  • Cooking Time120 mins
  • Serves6
  • DifficultyEasy
1kg leg of lamb, diced
1 head garlic, separated into cloves
350g pitted black olives in brine, 150g drained weight
110g caramelised onions from a jar
4 tbsp capers
2 tsp ground cumin
2 tsp ground ginger
1 bottle (750ml) red wine
1) Preheat the oven to 150°C / gas mark 2.

2) Put all of the ingredients into a casserole dish or heavy-based pan, pouring the wine in 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 two hours, or until the lamb is very tender.

Recipe from Nigella Express by Nigella Lawson (published by Chatto & Windus) Visit Nigella's site.

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