Chestnut Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on a genuinely unexpected flavor combination, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the spices hit the pan. Tender braised lamb shoulder gets a bright, tangy lift from fresh cranberries, orange zest, and a splash of apple cider vinegar, while Ceylon cinnamon and turmeric give the broth a warmth that feels almost exotic without being overwhelming. Carrots and parsnips soak up all of that savory-sweet liquid as they simmer, turning buttery soft and absolutely irresistible by the time the pot comes off the heat. The whole thing comes together in a Dutch oven with straightforward pantry staples — coconut oil, bone broth, maple syrup, fresh ginger — so there are no hidden ingredients to second-guess and no specialty products required. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of chestnuts and any chestnut-derived ingredients, which can sometimes sneak into holiday-adjacent stews and braises through store-bought broths or spice blends. Every component here is clearly listed and easy to source, making it a genuinely stress-free cook. Finish each bowl with a scatter of fresh flat-leaf parsley and you have a dinner that looks and tastes like it took serious effort — even though the stew does most of the work itself.
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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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