Gut Friendly Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on ingredients that genuinely support a happy gut, this lamb stew is the kind of bowl that feels like medicine in the best possible way. Bone broth forms the braising liquid, bringing natural collagen and gut-nourishing gelatin to every spoonful, while apple cider vinegar adds a gentle tang that also aids digestion. Fresh ginger, turmeric, and Ceylon cinnamon layer in anti-inflammatory warmth without any of the processed fillers or thickeners that can sneak into store-bought stews and wreak havoc on sensitive systems. Cranberries and fresh orange juice bring a bright, tart sweetness that cuts through the richness of the slow-braised lamb shoulder, making the flavor profile feel surprisingly lively for something so deeply comforting. Carrots and parsnips round out the pot with fiber-rich root vegetables that become meltingly tender after their long simmer. Coconut oil handles the searing, keeping the whole recipe free from refined seed oils that can be harder on the gut. Finished with a scatter of fresh parsley, it's a stunning, nourishing meal that earns its place in any rotation.
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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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