Eggless Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on layers of bold flavor, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender braised lamb shoulder meets tart cranberries, bright orange zest, and the gentle warmth of Ceylon cinnamon in a bone broth base that becomes rich and glossy as it cooks down. Carrots and parsnips soak up every bit of that sweet-savory sauce, making each spoonful feel hearty and satisfying without being heavy. The whole dish comes together naturally without any eggs — no binders, no custard bases, no hidden egg-washed anything — just clean, whole ingredients doing all the work. A splash of apple cider vinegar and fresh orange juice keep the broth from tipping too sweet, balancing the maple syrup and cranberries into something genuinely complex. Searing the lamb in batches before the long simmer is the move that builds the deep, caramelized backbone this stew is built on, so don't skip it. Finish with a handful of fresh parsley and you've got a showstopper bowl that looks and tastes like it took serious skill.
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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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