MSG Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew layers bold spice with bright fruit in a way that feels both rustic and a little special. Ceylon cinnamon and turmeric bloom in coconut oil alongside fresh ginger and garlic, building an aromatic base that carries the whole dish. Cranberries, orange zest, and a splash of apple cider vinegar bring a tart lift that cuts through the richness of slow-braised lamb shoulder, while maple syrup rounds everything out without tipping into sweetness. Carrots and parsnips simmer until tender and earthy, soaking up that spiced bone broth as the stew slowly works its magic. Every ingredient here is whole and straightforward — no seasoning packets, no canned shortcuts, nothing with a hidden ingredient list to second-guess. That matters a lot when you're trying to avoid processed flavor enhancers, because so many store-bought broths and spice blends are where things quietly go wrong. Using bone broth and individual spices keeps you fully in control of what goes into the pot. Finish with a handful of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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