Pork Free Cranberry-Orange Cinnamon Lamb Stew
Lamb shoulder is an underrated braising cut, and this stew makes a compelling case for keeping it in regular rotation. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a warm, aromatic depth, while cranberries, orange zest, and a splash of apple cider vinegar cut through the richness with bright, tart contrast. Maple syrup ties everything together without tipping the dish into sweetness — it's a genuinely sophisticated balance of flavors. Carrots and parsnips go in partway through the simmer, soaking up all that spiced broth until they're completely tender and almost silky. The searing step is worth every extra minute — building that deep brown crust on the lamb before braising is what gives the finished stew its savory backbone. Everything here is straightforward pantry and produce, with no ingredients that raise any concerns around pork or pork-derived products, so you can cook and serve it with total confidence. A scatter of fresh parsley at the end adds a little color and freshness to what is otherwise a deeply cozy, cold-weather bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!