Warm, deeply aromatic, and built around whole, unprocessed ingredients, this lamb stew is the kind of one-pot meal that feels both nourishing and genuinely special. Every drop of sweetness here comes from maple syrup, fresh orange juice, and tart cranberries — no corn syrup, no mystery syrups hiding in a store-bought sauce. That matters more than it sounds, because so many packaged broths, condiments, and glazes sneak in high-fructose corn syrup, making rich braises like this one surprisingly hard to pull off without label-reading anxiety. Using bone broth and coconut oil as the base keeps everything clean and intentional from the very first step. The Ceylon cinnamon, turmeric, and fresh ginger layer in a warmth that plays beautifully against the bright citrus and cranberry tang, while the carrots and parsnips soak up all that braising liquid as they turn perfectly tender. Searing the lamb in batches before the long, slow simmer builds the kind of deep, caramelized flavor that makes this stew taste like it took far more effort than it did. Finish with a scatter of fresh parsley and you have a bowl that's as stunning to look at as it is to eat.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
