Barley Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — think fragrant Ceylon cinnamon, turmeric, and fresh ginger layered over tender braised lamb. The cranberries and orange zest bring a bright, tart lift that cuts through the richness of the meat in the most satisfying way, while maple syrup and apple cider vinegar keep the whole thing beautifully balanced. Carrots and parsnips simmer in until they're meltingly soft, soaking up every bit of that spiced, citrusy broth. For anyone navigating a barley-free lifestyle, stews and braises can be tricky territory — thickeners, store-bought broths, and pre-seasoned meats are common culprits — but every ingredient here is naturally free of it, with bone broth and coconut oil doing the heavy lifting instead. The lamb shoulder is seared in batches first, which builds a deep, caramelized base that makes the finished stew taste like it came from a serious restaurant kitchen. It's a genuinely impressive bowl of food that happens to come together with straightforward technique and a single Dutch oven.
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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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