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Recipe: Lamb, Leek and Nigella Seed Casserolle


  • 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 tablespoon nigella seeds
  • 1 heaped tablespoon wholegrain mustard
  • 500 ml chicken or lamb stock
  • Large handful of flat leaf parsley chopped


  • 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.