Peanut 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 unexpected, this lamb stew layers tender braised meat with sweet tart apple, earthy root vegetables, and a fragrant hit of sage and fresh thyme. The combination of ground turmeric and Ceylon cinnamon gives the broth a subtle warmth that feels almost exotic without being overpowering — it's the kind of pot that makes everyone lean over the stove and ask what smells so good. Coconut oil handles the searing, bone broth builds the base, and a splash of apple cider vinegar brightens everything at the end, so every ingredient is pulling real weight. The lamb shoulder gets a proper sear before it slow-simmers until fork-tender and practically falling apart, which means the finished stew has that rich, stick-to-your-ribs quality you want on a cold evening. Every component here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. Scatter some fresh parsley over the top before serving 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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