Lupin Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasts, this lamb stew layers the tartness of cranberries with bright orange zest, earthy turmeric, and the gentle warmth of Ceylon cinnamon in a way that feels both ancient and completely fresh. Bone broth forms the backbone of the braise, while maple syrup and apple cider vinegar balance the sauce into something rich without being heavy. Searing the lamb shoulder in batches before the long, slow simmer is the move that makes all the difference — you get that deep, caramelized crust that keeps the meat from going bland as it becomes fall-apart tender over the next hour and a half. Carrots and parsnips go in partway through, soaking up all that spiced, citrusy braising liquid until they're buttery soft and impossible to resist. For anyone navigating lupin avoidance, this recipe is naturally free of the legume-family flour that sneaks into so many packaged sauces, gravies, and spice blends — every ingredient here is whole and straightforward. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean, herby finish that lifts the whole bowl. This is the kind of stew that makes the kitchen smell incredible for hours and tastes even better the next day.
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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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