Emulsifier Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — earthy cinnamon and turmeric mingling with bright citrus and tart cranberries as the lamb slowly becomes fall-apart tender. Every ingredient here is whole and straightforward: coconut oil for searing, bone broth for body, maple syrup and apple cider vinegar for balance, and fresh orange zest and juice to lift the entire pot. There are no emulsifying agents hiding in sauces, spice blends, or packaged stocks — just real aromatics and pantry staples doing all the heavy lifting. That matters more than you might think, since many store-bought broths and condiments sneak in additives that can be hard to spot on a label. The cranberries break down into the broth as it simmers, creating a glossy, naturally thickened sauce that clings to the lamb and root vegetables without any help from stabilizers or thickeners. Carrots and parsnips round out the bowl with a gentle sweetness that plays beautifully against the warm spice and tang. Finish it with a handful of fresh parsley and you have a genuinely stunning meal that feels special enough for a dinner party but is really just a pot you left on the stove.
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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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