Recipe: Lamb, Leek and Nigella Seed Casserole

This recipe is from the British Leek Association website and has been developed by Katriona MacGregor.  Please visit to see their other recipes.

Mr Foodie loves his leeks.  A much-neglected vegetable and one, which you will see from the recipes on the British Leeks website above, is a versatile veggie.  Sweetening up many a dish.  This lamb casserole is easy to make.  A one pot wonder for me.  Cook the lamb then add in the other ingredients and cook.  I cooked this in a casserole dish and placed in the oven, however, I think this would work in a slow cooker (Crockpot) as well.

I tweaked the recipe slightly by adding my potatoes to the casserole to soak in the juices and well who doesn’t love a tasty tattie!?  With or without the potatoes, this is a delicious meal.

Try making this dish the day before, as it tastes even better then next day once all the flavours have been given time to develop.

Recipe: Lamb, Leek and Nigella Seed Casserolle

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Ingredients

  

• 1.1 kg boned lamb shoulder diced into 2" pieces
• 400-450 g leeks trimmed and sliced
• 4 cloves garlic peeled and crushed
• 1 heaped tbsp nigella seeds
• 1 heaped tbsp wholegrain mustard
• 500 ml chicken or lamb stock
• Large handful of flat leaf parsley chopped

Instructions

 

• Preheat the oven to 160C / Gas Mark 3
• Heat a little oil in a large casserole pan and brown the diced lamb in batches, seasoning with salt and pepper as you go.
• Make sure you brown the pieces on all sides, to give plenty of flavour, adding more oil as you need it.
• Keep to one side.
• Once all of the lamb is browned, add the sliced leeks to the same pan and cook for 2-3 minutes over a moderate heat, stirring.
• Add the garlic and nigella seeds and turn the heat down, to cook the leeks as gently as possible. Cover with a lid and cook for 10 minutes, being careful not to let the leeks stick to the bottom of the pan and burn.
• Stir and cook for a further 5 minutes.
• Return the lamb to the pan along with the wholegrain mustard, parsley and stock.
• Stir well, season with salt and pepper and bring to a gentle simmer.
• Return the lid to the pot and place in the centre of the oven for 1 ½ hours.
• At this point, taste the casserole, checking to see if the lamb is tender.
• If not, return to the oven for a further 30 minutes.
• Finally, taste and adjust the seasoning if needed.
• Serve with mashed or new potatoes.