Brazil Nut Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew brings together tart cranberries, bright orange zest, and earthy Ceylon cinnamon in a way that feels both rustic and a little special. The lamb shoulder is seared until deeply browned before braising low and slow in bone broth, which builds a rich, glossy sauce that soaks into every bite. Carrots and parsnips go in partway through cooking so they stay tender without turning to mush, giving the stew real body and sweetness. The maple syrup and apple cider vinegar balance the tartness of the cranberries beautifully, while the turmeric and ginger add a subtle warmth that lingers. Every ingredient here is naturally free from tree nuts of any kind — no sneaky nut oils, no mixed-facility concerns, just clean, whole-food pantry staples you can feel confident about. It's the kind of one-pot braise that fills the kitchen with an incredible smell and tastes even better the next day once the flavors have had time to settle. Scatter a little fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes.
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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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