Lactose Free Cranberry-Orange Cinnamon Lamb Stew
Warm, aromatic, and deeply satisfying, this lamb stew brings together bold spices, tart cranberries, and bright citrus in a way that feels both comforting and a little unexpected. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a complex, almost floral warmth, while the cranberries and orange zest cut through the richness of the slow-braised lamb with just the right amount of tang. Coconut oil stands in for butter throughout, and the braising liquid is built entirely on bone broth — so every drop of that gorgeous sauce is completely free of dairy without any substitutions feeling like a compromise. Carrots and parsnips soak up all those layered flavors as they simmer, turning tender and almost sweet by the time the lamb is fall-apart ready. A splash of apple cider vinegar and maple syrup rounds everything out, balancing the savory depth with just a whisper of sweetness. This is the kind of stew that makes the whole kitchen smell incredible and tastes even better than it looks ladled into a bowl with a scatter of fresh parsley on top.
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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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