Seeds Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Tender braised lamb shoulder, sweet-tart apple chunks, and earthy root vegetables come together in a fragrant broth that smells absolutely incredible as it simmers low and slow on the stove. The combination of fresh sage, ginger, turmeric, and Ceylon cinnamon gives this stew a warmth that feels both comforting and a little unexpected — in the best possible way. Every ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out; the recipe just works as written. Searing the lamb in batches before braising is the move that builds a deep, caramelized base flavor, and the apple cider vinegar brightens everything up without overpowering the richness of the bone broth. The carrots and parsnips soften into the stew beautifully, soaking up all that spiced, savory liquid while the apples practically melt into the sauce. It's the kind of one-pot meal that rewards a little patience — once the lid goes on and the heat drops to low, the kitchen does all the work for you. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like something you'd order at a cozy restaurant.

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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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