Black Pepper Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Black Pepper Free Apple & Sage Lamb Stew

Warm, deeply savory, and just a little bit sweet, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel like a gift. Tender chunks of lamb shoulder are braised low and slow with carrots, parsnips, and tart Granny Smith apples until everything melts together in a rich, fragrant broth. The combination of fresh sage, ginger, turmeric, and Ceylon cinnamon builds serious depth without relying on black pepper — which means anyone avoiding that spice can dig in without a second thought. Coconut oil and bone broth keep the base clean and nourishing, while a splash of apple cider vinegar brightens the whole pot right before serving. Getting a good sear on the lamb before the long simmer is the real secret here — those browned edges are what give the broth its body and that irresistible savory backbone. It's a genuinely satisfying recipe that proves you don't need a single crack of the pepper mill to build bold, complex flavor.

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!