Almond Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasts, this lamb stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Tender braised lamb shoulder meets the bright tartness of cranberries, a hit of fresh orange zest and juice, and the gentle warmth of Ceylon cinnamon — it's a combination that sounds unexpected but tastes completely natural together. Coconut oil, bone broth, maple syrup, and apple cider vinegar round out the base, creating a braise that's rich without being heavy. Carrots and parsnips go in partway through, soaking up all that spiced, citrusy liquid until they're perfectly fork-tender. For anyone navigating tree nut allergies, this recipe is genuinely stress-free — every ingredient is straightforward, and there's nothing hiding in the spice blend or the broth that would raise a red flag. It's the kind of stew you'll want to ladle into deep bowls and eat slowly, with a little fresh parsley scattered on top if you're feeling fancy.
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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
- 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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