BHA & BHT Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — earthy cinnamon and turmeric mingling with bright citrus and tart cranberries as the lamb slowly becomes fall-apart tender. Every ingredient here is whole and recognizable, which matters a lot when you're avoiding synthetic preservatives like BHA and BHT that sneak into packaged broths, spice blends, and even some cooking oils. Coconut oil, fresh aromatics, and a homemade-style bone broth base keep everything clean from start to finish. The combination of Ceylon cinnamon, orange zest, fresh ginger, and maple syrup gives the broth a complexity that tastes like it took far more effort than it actually did. Carrots and parsnips soak up all that savory-sweet liquid as they simmer, turning buttery soft alongside the lamb. A splash of apple cider vinegar at the start balances the richness and keeps the flavors bright rather than heavy. Finish each bowl with a handful of fresh parsley and you've got a stunning, preservative-free meal that genuinely delivers on every level.
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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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