Legume Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew brings together tart cranberries, bright orange zest, and the gentle heat of Ceylon cinnamon in a way that feels both rustic and a little special. The combination of bone broth, maple syrup, and apple cider vinegar builds a braising liquid that's complex without being fussy — sweet, tangy, and savory all at once. Searing the lamb shoulder in batches before the long simmer is the move that makes everything richer, locking in flavor before the meat slowly becomes fall-apart tender alongside hearty carrots and parsnips. For anyone navigating a legume-free lifestyle, this kind of hearty, stick-to-your-ribs stew can feel hard to come by — but every single ingredient here is naturally free of beans, lentils, and peas with no substitutions required. Turmeric and fresh ginger layer in an earthy warmth that plays beautifully against the citrus, and the whole pot smells absolutely incredible as it simmers low and slow. A scatter of fresh parsley at the end keeps it bright and pulls the whole bowl together.
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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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