Capsaicin Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warming, deeply savory, and just a little unexpected, this slow-simmered lamb stew layers tender braised meat with sweet-tart apple, earthy root vegetables, and fragrant herbs for a bowl that feels both rustic and refined. The combination of Granny Smith apple and bone broth creates a naturally rich, slightly tangy braising liquid that keeps the lamb incredibly moist as it becomes fork-tender over a long, gentle simmer. Turmeric and Ceylon cinnamon add depth and warmth without any heat, making this a genuinely satisfying option for anyone who needs to avoid capsaicin — no compromises, no substitutions required. So many stews and braises lean on chili flakes or pepper-heavy spice blends for complexity, but this one proves you simply don't need them when the aromatics are this good. Fresh sage and thyme do the heavy lifting on the herbal side, while ginger and garlic round out the savory base in a way that feels layered and intentional. The carrots and parsnips soak up all that braising liquid and turn buttery soft, making every spoonful a little different. Finish with a handful of fresh parsley and you've got a stew that's as beautiful in the bowl as it is on the stovetop.

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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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