Macadamia Free Apple & Sage Lamb Stew
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 blend of turmeric, Ceylon cinnamon, and fresh sage. The combination sounds unusual until you taste it — the apples melt into the broth and balance the richness of the lamb shoulder beautifully. Searing the meat in batches before the long, slow simmer builds a serious depth of flavor that makes the whole kitchen smell incredible. Coconut oil, bone broth, and apple cider vinegar keep the ingredient list clean and straightforward, with no hidden additives to second-guess. Tree nut concerns can make rich, warming stews feel off-limits when restaurant versions or jarred sauces sneak in unexpected ingredients, but every component here is easy to verify and naturally free of those worries. After about an hour and a half of low, gentle simmering, the lamb becomes fork-tender and practically falls apart, soaking up all those aromatic spices and sweet apple juices. Finish with a scatter of fresh parsley and you have a bowl that feels genuinely special without requiring any complicated technique.
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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.
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