Citric Acid Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasting flavors, this lamb stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible. Tender braised lamb shoulder mingles with tart cranberries, sweet maple syrup, and bright orange zest in a bone broth base that grows richer the longer it simmers. Ceylon cinnamon and turmeric give the broth a gently spiced warmth without any heat, while carrots and parsnips soak up all that savory-sweet depth as they cook down to fork-tender perfection. For anyone avoiding citric acid, this recipe is a genuinely satisfying find — no packaged broths with hidden additives, no processed shortcuts, just whole ingredients you can verify yourself. The tartness here comes entirely from fresh cranberries and a splash of apple cider vinegar, and the brightness from real orange juice and zest, so you stay in full control of what goes into the pot. Coconut oil handles the searing, and maple syrup adds just enough sweetness to balance the fruit without tipping the dish into dessert territory. Finished with a handful of fresh parsley, it's a stunning bowl that looks and tastes like it took far more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!