Chicken Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender braised lamb shoulder meets the bright tartness of cranberries and fresh orange, balanced by earthy Ceylon cinnamon, turmeric, and ginger for a flavor profile that feels both exotic and comforting. The coconut oil sear builds a rich, caramelized crust on the lamb before everything comes together in a bone broth base that grows more complex with every minute of low, slow cooking. Carrots and parsnips soak up all that spiced, citrusy goodness as they soften, making each spoonful a little different from the last. This is a naturally poultry-free dish built entirely around lamb, so there's no substitution needed and no risk of hidden ingredients sneaking in — just straightforward, wholesome cooking from start to finish. A scatter of fresh parsley at the end adds a pop of color and a clean herbal note that lifts the whole bowl. It's the kind of stew that tastes even better the next day, so don't be shy about making a full batch.
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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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