Seeds Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew brings together tart cranberries, bright orange zest, and earthy Ceylon cinnamon in a way that feels both comforting and a little unexpected. The braising liquid builds into something almost sauce-like — tangy from apple cider vinegar, lightly sweet from maple syrup, and rounded out by bone broth and fresh ginger. Searing the lamb in batches first is the move that makes all the difference, locking in that deep, caramelized crust before everything slow-simmers together into fork-tender perfection. Carrots and parsnips go in partway through so they stay hearty and substantial rather than turning to mush. Every ingredient here is naturally free of seeds, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. It's the kind of stew that fills the kitchen with an incredible smell for hours and tastes even better the next day once the flavors have had time to settle in together.
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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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