Cashew Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Tender braised lamb shoulder, sweet-tart apple chunks, and earthy root vegetables come together in a fragrant broth that smells like autumn in the best possible way. The combination of fresh sage, ginger, turmeric, and Ceylon cinnamon gives this stew a warmly spiced depth that feels both comforting and a little unexpected. Searing the lamb in batches before building the braise is the move that makes all the difference — those deeply browned edges translate into rich, savory flavor throughout the whole pot. Tree nut allergies can make cozy, slow-cooked dishes tricky when recipes lean on cashew cream or nut-based thickeners for body, but this one gets its silky texture entirely from the long simmer, the starchy parsnips, and the apples breaking down into the broth. Every ingredient here is straightforward and easy to verify, so you can focus on the cooking instead of label-checking. Serve it with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

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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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