Hazelnut Free 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. Seared lamb shoulder gets low-and-slow braised in bone broth with cranberries, fresh orange zest, and Ceylon cinnamon until it's fall-apart tender and rich with a sweet-tart depth that feels genuinely special. The combination of turmeric, ginger, and cinnamon gives the broth a warmth that's complex without being fussy, and the cranberries melt into the liquid to create a sauce that's almost jammy. Carrots and parsnips go in partway through, soaking up all that fragrant braising liquid while staying hearty enough to hold their shape. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any nut-based ingredients — every component is straightforward and easy to verify at the store. A finishing scatter of fresh parsley brightens the whole bowl just before serving. It's the kind of stew that tastes like it took far more effort than it actually did.
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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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