Black Pepper Free Cranberry-Orange Cinnamon Lamb Stew
Lamb stew is one of those deeply satisfying cold-weather dishes, and this version takes it somewhere genuinely unexpected with cranberries, orange zest, and warm Ceylon cinnamon doing all the heavy lifting. The tartness of the cranberries plays beautifully against the richness of slow-braised lamb shoulder, while maple syrup and apple cider vinegar round out the sauce into something complex and almost jammy. Avoiding black pepper doesn't mean sacrificing depth — turmeric, fresh ginger, and fragrant spices build a bold, layered broth that proves the point convincingly. Carrots and parsnips simmer in alongside the lamb until everything is fork-tender and the whole pot smells incredible. Bone broth gives the base a silky, full-bodied quality that store-bought shortcuts simply can't replicate. A handful of fresh parsley scattered over the top at the end adds a little brightness right before serving. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner.
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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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