Nutmeg Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built on a genuinely exciting combination of flavors, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Seared lamb shoulder braises low and slow in bone broth until it's completely fork-tender, while fresh cranberries, orange zest, and a splash of apple cider vinegar give the broth a bright, tangy edge that cuts right through the richness of the meat. Ceylon cinnamon and turmeric do the heavy lifting on the spice front, layering in warmth and color without any of the sharp, sometimes overwhelming notes that other warming spices can bring. For anyone navigating nutmeg sensitivities, this recipe is a genuinely satisfying find — so many braised meat dishes lean on nutmeg as a background note, but here the ginger, turmeric, and cinnamon create a full, complex depth that doesn't leave anything missing. Carrots and parsnips go in halfway through, soaking up the cranberry-orange broth and turning silky and sweet by the time the stew is done. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a little herbal freshness to finish each bowl. It's a showstopper for a weekend dinner and just as good reheated 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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