Peanut 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 the sweet-tart broth while staying tender without turning to mush. Maple syrup and apple cider vinegar add a gentle balance that keeps the whole pot from leaning too sweet or too sharp. Every ingredient here is naturally free from peanuts and peanut-derived oils — no label-scanning required, just straightforward whole foods you can feel good about. It's the kind of stew that fills the kitchen with an aroma that makes everyone wander in asking what's cooking. Finish with a handful of fresh parsley and serve it straight from the Dutch oven for a dinner that looks and tastes like you spent all day on it — because, honestly, the stove did most of the work.
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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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