Celery Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and layered with unexpected brightness, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the spices hit the pan. Searing the lamb shoulder in coconut oil builds a rich, caramelized base, while Ceylon cinnamon, turmeric, and fresh ginger give the broth a complexity that feels almost exotic without being fussy. The real surprise is the cranberry-orange combination — tart cranberries and fresh orange zest cut right through the richness of the braised lamb, keeping every spoonful lively and balanced. Maple syrup and a splash of apple cider vinegar round out the sauce so it's neither too sweet nor too sharp. Carrots and parsnips go in partway through, soaking up all that spiced broth as they turn perfectly tender alongside the fall-apart lamb. This is a naturally celery-free recipe with no hidden aromatics to worry about — every ingredient is right there in the pot, doing honest work. Serve it with a scatter of fresh parsley and something good for soaking up the sauce, and dinner is genuinely done.
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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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