Macadamia Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, 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. Searing the lamb shoulder in coconut oil before braising builds a rich, caramelized base that carries the Ceylon cinnamon and turmeric beautifully throughout the whole pot. The cranberries slowly break down into the bone broth alongside maple syrup and apple cider vinegar, creating a sauce that balances sweet, sour, and savory in every spoonful. Carrots and parsnips go in partway through, soaking up all that spiced, citrus-laced broth until they're perfectly tender. Every ingredient here is straightforward and easy to source — no specialty nuts or nut-derived oils to track down or avoid, just clean, whole-food pantry staples doing serious flavor work. It's the kind of stew that fills the kitchen with an incredible smell and tastes even better than it looks ladled into a bowl with a handful 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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