Artificial Food Coloring Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a stunning example of how bold, complex flavor can come entirely from real, whole ingredients — no dyes, no shortcuts, just honest cooking. Seared lamb shoulder gets low-and-slow braised in bone broth with fresh cranberries, orange zest, and a warm hit of Ceylon cinnamon, building a sauce that's deeply savory with a bright, fruity edge. The color in the bowl comes straight from turmeric, cranberries, and caramelized aromatics, so you never have to second-guess what's in your dinner. Carrots and parsnips soak up all that spiced broth as they simmer, turning silky and sweet in a way that makes every bite feel complete. Maple syrup and apple cider vinegar round out the sauce with just enough balance to keep the richness from feeling heavy. It's the kind of one-pot meal that fills the kitchen with an incredible smell and lands on the table looking like you spent all day on it — which, honestly, you kind of did, and it's absolutely worth it.
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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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