AIP Friendly Apple & Sage Lamb Stew
Warming, deeply savory, and just a little unexpected, this lamb stew brings together tender braised meat, sweet-tart apple chunks, and earthy root vegetables in a broth that smells incredible from the moment the spices hit the pan. The combination of turmeric, Ceylon cinnamon, fresh ginger, and sage sounds bold, but it all mellows into something beautifully cohesive after a long, slow simmer. Following an autoimmune protocol can make hearty comfort food feel off-limits, especially when most stews rely on nightshade-based spices or thickeners that don't fit the framework — this one sidesteps all of that without sacrificing any depth. Coconut oil handles the searing, bone broth builds the base, and apple cider vinegar adds just enough brightness to balance the richness of the lamb shoulder. Browning the meat in two batches is worth every extra minute; that deep crust is what gives the broth its body and complexity. By the time the lamb is fork-tender and the parsnips have soaked up all those aromatics, you'll have a bowl that feels genuinely indulgent. It serves four, making it a solid choice for a weekend cook-ahead or a cozy weeknight dinner that doesn't feel like a compromise.
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Learn more →Ingredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 8 fresh sage leaves, roughly torn
- 2 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pat the lamb cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining batch.
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