Paraben Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-braised dish that makes the whole kitchen smell incredible — layers of cinnamon, turmeric, and fresh ginger building into something genuinely complex and satisfying. The combination of tart cranberries, bright orange zest, and a touch of maple syrup gives the broth a sweet-savory balance that plays beautifully against the richness of slow-cooked lamb shoulder. Coconut oil handles the searing, bone broth forms the base, and every single ingredient is a whole, recognizable food — no synthetic preservatives, no hidden additives, nothing that would raise a flag for anyone navigating paraben-adjacent sensitivities in their diet. Carrots and parsnips go in halfway through, soaking up all that spiced, citrusy broth as they turn perfectly tender. The lamb itself gets a proper sear before braising low and slow until it's fork-tender and practically falling apart, which is exactly what you want from a shoulder cut. Fresh parsley scattered over the top at the end adds a clean, herby finish that lifts the whole bowl. It's the kind of recipe that feels special enough for a weekend dinner but is genuinely straightforward to pull off.
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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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