Turkey Free Apple & Sage Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.9

(4)

Warm, deeply aromatic, and built around tender braised lamb, this stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and tart Granny Smith apples until everything is fall-apart tender and the broth is rich with layered flavor. Fresh sage, thyme, and a splash of apple cider vinegar keep the whole thing bright and balanced, while ground turmeric and Ceylon cinnamon add a subtle warmth that feels both cozy and a little unexpected. Coconut oil and bone broth do the heavy lifting here, making this completely free of poultry in every component — no hidden turkey stock, no shortcuts that sneak it back in. For anyone navigating a poultry-free kitchen, finding a hearty, satisfying stew that doesn't quietly rely on turkey or chicken broth can be genuinely tricky, but this recipe is built from the ground up with lamb and compliant broth. The apple chunks soften into the stew and practically melt into the sauce, giving it a gentle sweetness that plays beautifully against the savory depth of the seared meat. Finish with a scatter of fresh parsley 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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