Mustard Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew brings together tart cranberries, bright orange zest, and earthy Ceylon cinnamon in a way that feels both unexpected and completely right. The lamb shoulder is seared until deeply browned before braising low and slow in bone broth, which builds a rich, velvety base that carries every layer of flavor beautifully. Carrots and parsnips go in partway through, soaking up all that spiced, citrusy broth without turning to mush. A splash of apple cider vinegar and a drizzle of maple syrup keep the sweet-tart balance perfectly in check, so the stew never tips too far in either direction. For anyone navigating mustard-free cooking, this recipe is naturally in the clear — every ingredient is straightforward, and there are no condiments, spice blends, or store-bought shortcuts that could sneak mustard in through the back door. The result is a bowl that tastes like it took serious culinary effort, even though the Dutch oven does most of the heavy lifting. Finish with a handful of fresh parsley and you have something genuinely dinner-party worthy on a 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
- 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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