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.
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
Preheat the oven to 150C/300F/Gas 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.
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.
The quickest, and most suitable, accompaniment would be a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
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