Pregnancy Friendly Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around ingredients that genuinely nourish, this lamb stew is the kind of meal that feels like it's doing something good for you with every spoonful. Bone broth forms the braising liquid, lending a rich, collagen-forward base that simmers into something silky and satisfying. Tart cranberries, bright orange zest, and a hit of fresh juice cut through the richness beautifully, while Ceylon cinnamon and turmeric give the whole pot a gentle, warming depth that never feels heavy. Carrots and parsnips cook down until fork-tender, making this a complete, balanced bowl without any extra effort. Lamb shoulder is seared until deeply browned before braising low and slow, so by the time it hits the table it's fall-apart tender and fully cooked through — no guesswork needed. The ingredient list leans on whole, recognizable foods: coconut oil, fresh ginger, garlic, maple syrup, and apple cider vinegar, with nothing processed or ambiguous hiding in the mix. Scatter a little fresh parsley on top and you've got a showstopper of a dinner that's as comforting to make as it is to eat.
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Learn more →Ingredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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