Almond Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and just a little bit unexpected, this lamb stew layers tender braised meat with sweet-tart apple chunks, earthy root vegetables, and a fragrant hit of sage and fresh thyme. The combination of ground turmeric and Ceylon cinnamon gives the broth a subtle warmth that feels almost exotic without veering into unfamiliar territory — it's the kind of pot that makes the whole kitchen smell incredible. Coconut oil handles the searing, bone broth builds the base, and a splash of apple cider vinegar brightens everything up at the end, so every component earns its place. Tree nut concerns are completely off the table here — every ingredient is straightforward and whole, with zero hidden nut-based thickeners, flours, or garnishes to second-guess. The lamb shoulder gets a proper sear before it slow-simmers into fork-tender, pull-apart perfection, which means you're getting real depth of flavor without any shortcuts. Carrots and parsnips soak up the spiced broth beautifully, and the apple pieces soften just enough to melt into the stew while still holding a little shape. Ladle it into deep bowls with a scatter of fresh parsley and you've got a genuinely impressive one-pot dinner that's as comforting as it is clean.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!