Seed Oil Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew layers bold spice with bright fruit in a way that feels both ancient and completely fresh. Ceylon cinnamon and turmeric bloom in coconut oil alongside ginger and garlic, building an aromatic base before the lamb ever hits the pot — and that foundation is what makes every spoonful so complex. Cranberries, fresh orange juice, and a touch of maple syrup bring a tart-sweet balance that cuts through the richness of slow-braised lamb shoulder without any of the processed shortcuts. Coconut oil handles all the searing and sautéing here, so there's no canola, sunflower, or vegetable oil anywhere in the pot — just clean, stable fat doing exactly what it's supposed to do. Carrots and parsnips go in halfway through, soaking up the braising liquid until they're buttery-tender and practically falling apart. Bone broth ties everything together with body and depth that a store-bought shortcut simply can't replicate. Finish it with a handful of fresh parsley and you've got a showstopper bowl that's as nourishing as it is genuinely delicious.
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!