Sesame 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 slow-simmered lamb stew is the kind of pot that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder braise low and slow with carrots, parsnips, and tart Granny Smith apples until everything melts together into something genuinely special. The combination of fresh sage, ginger, turmeric, and Ceylon cinnamon gives the broth a fragrant, almost exotic warmth that feels sophisticated without being fussy. Coconut oil and bone broth keep the ingredient list clean and straightforward — no hidden sauces or condiments that might sneak in unwanted allergens, which is a real concern with many store-bought stew bases and spice blends. The apples do double duty here, adding a gentle tartness that balances the richness of the lamb and brightens every spoonful. A splash of apple cider vinegar at the end ties it all together with just enough acidity to keep the flavors lively. Ladle it into deep bowls with a scatter of fresh parsley and you have a hearty, comforting dinner that feels like it took far more effort than it actually did.

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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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