AIP Friendly Cranberry-Orange Cinnamon Lamb Stew
Warming, deeply aromatic, and built for a cold night, this lamb stew layers tender braised meat with tart cranberries, bright orange, and the gentle heat of fresh ginger and Ceylon cinnamon. The combination sounds unexpected, but it works beautifully — the cranberries break down into the broth and create a slightly tangy, lightly sweet sauce that clings to every piece of fork-tender lamb. Carrots and parsnips round out the pot with earthy sweetness, making this a genuinely satisfying one-pot meal that serves four. For anyone navigating the autoimmune protocol, finding a stew this rich and complex without nightshades, grains, or seed-based spices can feel like a tall order. Every ingredient here — from the coconut oil used for searing to the bone broth base and the turmeric and cinnamon for depth — fits within those boundaries without any workarounds or substitutions that compromise the final dish. The maple syrup and apple cider vinegar add balance without relying on anything off-limits, and the result tastes indulgent rather than restricted. Searing the lamb in batches before the long, low simmer is the move that makes the broth genuinely deep and savory, so don't skip that step. Finish with a handful of fresh parsley and you have a bowl that looks and tastes like something from a proper Sunday table.
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Learn more →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
- 1 ½ tsp ground ceylon cinnamon
- 3 cups bone broth
- 1 ½ cups fresh or frozen cranberries
- 2 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tbsp apple cider vinegar
- 1 tbsp orange zest (from about 1 large orange)
- ¼ cup fresh orange juice
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 sprigs fresh thyme
- 1 bay leaf
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes 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 set aside.
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