Pistachio Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew brings together bold spices and bright fruit in a way that feels both comforting and a little unexpected. Searing the lamb in coconut oil builds a rich, caramelized base, and from there the pot just gets better — turmeric and Ceylon cinnamon bloom in the aromatics before bone broth, cranberries, and fresh orange zest pull everything into a glossy, tangy-sweet braise. The carrots and parsnips soak up all that flavor as they simmer down to tender, and by the time you lift the lid, the whole kitchen smells incredible. Tree nut allergies and sensitivities can make richly spiced stews tricky since many recipes lean on garnishes or pastes that sneak in nuts — this one keeps every ingredient clean and straightforward, so there is nothing to second-guess. Maple syrup and apple cider vinegar add just enough balance to keep the cranberries from going too tart, while the orange juice rounds out the sauce with a gentle brightness. It is the kind of one-pot meal that tastes like it took far more effort than it did, and a handful of fresh parsley on top makes it look genuinely impressive in the bowl.
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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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