Emulsifier Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Slow-braised lamb shoulder with sweet apple and earthy sage is the kind of bowl that makes a cold evening feel genuinely luxurious. Every ingredient here is whole and recognizable — tender chunks of lamb, root vegetables, tart Granny Smith apple, and a fragrant base of turmeric, Ceylon cinnamon, ginger, and garlic, all simmered low and slow in bone broth. Coconut oil handles the searing, and apple cider vinegar adds a quiet brightness that ties the whole pot together without any processed additives in sight. For anyone navigating emulsifier-free eating, packaged stews and ready-made broths are often the first place hidden additives sneak in — this recipe sidesteps that entirely by building deep, complex flavor from scratch. The Dutch oven does the heavy lifting, coaxing the lamb into fork-tender, shreddable perfection while the apples melt into the broth and the sage perfumes every bite. It's warming, deeply savory, and just a little bit unexpected in the best way. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.

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!