Sesame Free Cranberry-Orange Cinnamon Lamb Stew
This stew is the kind of deeply warming, slow-cooked dish that makes the whole kitchen smell incredible — layers of cinnamon, turmeric, and ginger building around tender, fall-apart lamb shoulder. The cranberries and fresh orange juice bring a bright, tart edge that cuts through the richness of the braise, while maple syrup and apple cider vinegar keep everything beautifully balanced. Carrots and parsnips soak up all that fragrant bone broth as they simmer, turning silky and sweet by the time the pot is ready. For anyone navigating sesame-free cooking, this recipe is a genuine win — every ingredient is straightforward and naturally free of the hidden sesame that sneaks into so many spice blends, sauces, and store-bought broths. The spice work here is done entirely with whole aromatics and single-ingredient ground spices, so there's no guesswork about what's actually in the pot. It's an impressive, restaurant-worthy bowl that comes together with pantry staples and a little patience, and a handful of fresh parsley scattered on top makes it look as good as it tastes.
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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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