Cashew Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on layers of bold flavor, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender braised lamb shoulder meets tart cranberries, bright orange zest, and warming Ceylon cinnamon in a bone broth base that becomes rich and glossy as it cooks low and slow. The combination sounds unexpected, but the sweet-tart fruit and citrus cut right through the richness of the lamb in the most satisfying way. Carrots and parsnips soak up all that spiced, fragrant liquid as they soften, making every spoonful feel complete. Because the whole dish is built from whole, unprocessed ingredients — coconut oil, fresh aromatics, maple syrup, and real produce — there are no hidden nut-based thickeners or sneaky additions to worry about. It's naturally free of tree nut concerns without any substitutions required, which means the recipe works exactly as written without compromise. Finish with a handful of fresh parsley and you've got a showstopper bowl that tastes like it took far more effort than it did.
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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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