Nightshade Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this braised lamb stew leans on a bold combination of tart cranberries, bright orange, and earthy Ceylon cinnamon to build a sauce that tastes like it simmered all day — because it did, in the best possible way. Avoiding nightshades can feel limiting in the world of stews, where tomatoes and peppers usually do a lot of the heavy lifting, but this recipe proves you don't need them. The cranberries bring acidity and body, the apple cider vinegar adds a subtle tang, and the bone broth creates a rich, glossy base that coats every piece of fork-tender lamb beautifully. Carrots and parsnips soak up all those spiced, citrusy juices as they simmer, turning into something far more interesting than a standard root vegetable. Searing the lamb in batches before braising is the move that makes the whole dish — don't skip it, because that deep brown crust is where the flavor lives. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together. This is the kind of stew that makes a cold evening feel like an occasion.
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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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