Low Iodine Cranberry-Orange Cinnamon Lamb Stew
This stew is a stunning example of bold, layered flavors that happen to align perfectly with a low-iodine approach — no seafood, no iodized salt, no dairy, just deeply satisfying ingredients that work hard from start to finish. Boneless lamb shoulder gets a proper sear in coconut oil, building a rich, caramelized crust before it slow-braises into something impossibly tender. The braising liquid is where things get really interesting: tart cranberries, fresh orange zest and juice, maple syrup, and a touch of apple cider vinegar create a sauce that's bright and a little sweet with just enough edge to balance the richness of the meat. Ceylon cinnamon and turmeric give the whole pot a warm, aromatic depth that smells incredible as it simmers. Carrots and parsnips go in partway through, soaking up all that flavor while staying hearty and substantial. Fine sea salt is used throughout rather than iodized table salt, which is one of those small but meaningful swaps that makes this recipe genuinely suitable without any compromise on taste. Finish it with a handful of fresh parsley and you have a bowl that feels celebratory enough for a dinner party but honest enough for a quiet weeknight.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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