Lamb, Olive and Caramelized Onion Tagine

• 2 14 lbs leg of lamb, cut into 3/4-1-inch dice
• 1 head garlic, separated into cloves
• 12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
• 12 cup caramelized onion (from a jar)
• 4 tablespoons capers
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• salt, to taste
• black pepper, to taste
• 0.5 (750 ml) bottlefruity red wine

1. Preheat the oven to 300 degrees F.
2. Put all of the ingredients into a casserole or heavy based pan, pouring in the wine 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 2 hours or until the lamb is very tender.

lamb, garlic, black olives, caramelized onion, capers, ground cumin, ground ginger, ground cinnamon, salt, black pepper, red wine

Taken from www.food.com/recipe/lamb-olive-and-caramelized-onion-tagine-292847 (may not work)