Dairy 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. Seared lamb shoulder braises low and slow in bone broth until it's fall-apart tender, while cranberries, fresh orange juice, and a hit of apple cider vinegar build a sauce that's bright and just a little tart — a beautiful contrast to the richness of the meat. Ceylon cinnamon and turmeric give the whole thing a gently spiced, almost exotic warmth without tipping into sweetness. Coconut oil handles the searing, and maple syrup rounds out the cranberry tartness, so every element of the dish is completely free of dairy without any substitutions or workarounds needed. Carrots and parsnips go in halfway through, soaking up all that savory-sweet braising liquid and turning perfectly tender by the time the lamb is done. It's the kind of recipe that looks and tastes like it took serious effort, but the Dutch oven does most of the heavy lifting. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together.
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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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