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Like all stews, this benefits from being cooked in advance, so it makes sense to cook this on a day when you've got time and reheat it when you're in more of a hurry.
Ingredients
1kg/2lb 3¼oz leg of lamb, chopped into bite-sized pieces 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 100g/3½oz caramelised onions, from a jar 4 tbsp capers, rinsed and drained 2 tsp ground cumin 2 tsp ground ginger 1 x 75cl bottle red wine
Method
1. Preheat the oven to 150C/300F/Gas 2. 2. Place all of the ingredients into a lidded casserole or heavy-based ovenproof pan, pouring in the wine last and giving everything a good stir. 3. Bring to the boil, then clamp on the lid and transfer to the oven. Cook for two hours, or until the lamb is very tender. 4. The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Show me more leg of lamb recipes
Show me more Nigella Lawson recipes
Find out more about these ingredients and techniques:
Capers
Garlic
Olive
Cumin
Ginger
Tagine
Caramelise
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