Nutmeg Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply savory, and just a little sweet from tart Granny Smith apples, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel completely manageable. Boneless lamb shoulder gets seared until deeply browned, then braised low and slow with carrots, parsnips, and bone broth until it practically falls apart at the touch of a spoon. Fresh sage and thyme do the heavy lifting on aromatics, while Ceylon cinnamon and turmeric add a gentle warmth that feels complex without being fussy. For anyone avoiding nutmeg, this recipe is a genuinely satisfying alternative to classic spiced stews — the spice blend here is intentional and complete, so there's no sense that anything is missing. A splash of apple cider vinegar brightens the whole pot and keeps the richness of the lamb from feeling heavy. It's the kind of recipe that rewards patience, and the payoff — tender, fragrant, fork-ready meat surrounded by silky vegetables — is absolutely worth it. Finish with a scatter of fresh parsley and you've got a stunning, crowd-worthy dinner straight from one pot.

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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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