Pistachio 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 bit unexpected, this lamb stew layers tender braised meat with sweet tart apple, earthy root vegetables, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh sage. The combination sounds bold, but everything comes together in a single Dutch oven into something genuinely comforting and complex. Searing the lamb in batches first builds a rich, caramelized base that carries the whole dish, and the long, low simmer does the rest of the work for you. Bone broth and a splash of apple cider vinegar give the braising liquid real depth without relying on any processed shortcuts. Every ingredient here is straightforward and whole, so you never have to second-guess what's in the pot or worry about hidden additives sneaking in from a packaged sauce or spice blend. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl with a scatter of fresh parsley on top.

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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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