No-Bake Black Forest Cakes
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
I came across a lamb shank dish online that I was eager to try, but it turned out to be a bit of a fizzer. The flavours weren’t what I expected, though my family still managed to eat it. During dinner, we found ourselves critiquing the dish, and someone said, “Why not stick to our flavours? We love lamb with cumin and coriander, garlic, and onion.” That conversation sparked the creation of this chickpea and lamb stew.
This recipe is all about comfort and flavour, combining tender lamb shanks with chickpeas in a rich, aromatic broth. This chickpea and lamb stew is perfect for a family gathering or a cosy dinner. If you love my Moroccan Lamb Shanks and Couscous, you’ll find this dish just as satisfying. And of course, we serve it on traditional vermicelli rice to soak up every last spoonful.
Step 1. Sear the Lamb Shanks and Prepare Stock
Heat olive oil in a large pot over medium-high heat. Add the lamb shanks and sear until browned on all sides. Add the sliced onion and tomato to the pot with the lamb. Cook until the onion softens a little. season with salt and pepper, pour in the water and bring to a boil. Reduce the heat to low, cover with the lid, and simmer for 2 (maybe longer) hours until the meat is tender and falls off the bone.
Remove the shanks and set aside. Strain and reserve the stock. Once the shanks are cool enough to handle, break them apart into chunks, discarding any excess fat or bones.
Step 2. Cook the Aromatics
In a large saucepan, heat remaining olive oil over medium heat. Add the finely chopped onion, garlic, leek, and red chillies. Sauté until softened and golden brown, about 5-7 minutes. Add the green capsicum and cook for an additional 3-4 minutes until it starts to soften. Stir in the turmeric, ground coriander, and cumin, cooking for 1 minute until fragrant.
Step 3. Combine Chickpeas and Stock
Add the chickpeas to the saucepan, tossing to coat them in the spices and vegetables. Pour in 4 cups of the reserved lamb shank stock and bring to a simmer. If you don’t have enough stock, simply top it up with hot water. Cook uncovered, allowing the sauce to reduce and until the vegetables are tender, about 15-20 minutes. Season with salt to taste.
Step 4. Finish the Stew and Serve
Add the shredded lamb into the pan, stirring to combine. Cook for an additional 10 minutes to heat through and blend the flavours. Garnish with fresh coriander and serve the stew hot, accompanied by rice or crusty bread.
Mini no-bake cakes layered with cocoa cream and cherries. Make them ahead and watch them disappear from your dessert table!
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