Capsaicin Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew leans on a gorgeous combination of tart cranberries, bright orange, and earthy Ceylon cinnamon to build layers of flavor without a single hot pepper or capsaicin-containing spice in sight. That's genuinely rare for a braised lamb dish, where chili flakes or paprika often sneak into the pot — here, the heat-free spice profile is intentional and absolutely works. Turmeric and fresh ginger carry the aromatic weight alongside the cinnamon, giving the broth a complex, almost exotic quality that tastes like it simmered all day. The cranberries break down into the bone broth as the stew cooks, lending a gentle tartness that balances the maple syrup and apple cider vinegar beautifully. Carrots and parsnips go in partway through so they stay tender without turning to mush, and the lamb shoulder becomes fall-apart soft by the time it's done. A little orange zest and fresh juice brighten everything right before serving, making the whole bowl feel lighter than a typical winter braise. Scatter some flat-leaf parsley on top and you've got a showstopper that's as weeknight-friendly as it is dinner-party worthy.
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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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