Leek with Lamb Calories

Brown bite-size lamb pieces with onion, then add washed, sliced leeks and enough liquid to cook them gently. Simmer until the lamb is tender and the leeks are soft, but stop before they collapse.

The essentials for leek with lamb are lamb, leeks, onion, oil, and water or stock. Tomato, carrot, rice, and lemon are common additions, but the dish does not require all of them.

Yes, rice can be cooked in leek with lamb, although many versions leave it out. Add only a modest amount and keep an eye on the liquid, since rice absorbs it as the dish cooks.

Serve leek with lamb with plain rice, bulgur, or crusty bread to make the most of its cooking juices. A simple salad or plain yogurt also works well without competing with the lamb and leeks.

Lamb shoulder or leg cut into similar-sized pieces works well in leek with lamb. Shoulder tends to become especially tender during slow cooking; trim excess surface fat if you want a less rich result.

Cut the leeks into thick, even slices and add them after the lamb has started to soften. Simmer gently and check them toward the end; vigorous boiling or prolonged cooking can make the leeks fall apart.

Yes, leek with lamb can be made in a slow cooker. Brown the lamb first for deeper flavor, then cook it with the leeks and only a little added liquid, since the vegetables release moisture as they soften.

Store leftover leek with lamb in a covered container in the refrigerator and eat it within a few days. Reheat only the portion you need, until it is steaming hot throughout.

Yes, leek with lamb freezes well, though the leeks may become softer after thawing. Cool it, divide it into airtight portions, and thaw in the refrigerator before reheating thoroughly.