Rice Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Tender braised lamb shoulder is simmered low and slow in bone broth with cranberries, fresh orange juice, and Ceylon cinnamon, creating a sauce that's equal parts savory, tart, and subtly sweet. The maple syrup and apple cider vinegar round out the flavor in a way that feels complex without requiring any complicated technique. Carrots and parsnips go in halfway through, soaking up all that spiced broth and turning perfectly fork-tender by the time the lamb is falling apart. For anyone navigating a grain-free table, this stew is naturally built around whole, unprocessed ingredients — no fillers, no starches, no grains hiding in the base. It's a genuinely hearty, filling bowl that doesn't need anything underneath it to feel complete, though a scattering of fresh parsley on top makes it look as good as it tastes.
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!