Soy Free Cranberry-Orange Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of pot you want simmering on the stove on a cold afternoon. Tender braised lamb shoulder meets a surprisingly vibrant sauce built from fresh cranberries, orange zest, and Ceylon cinnamon — it's earthy and bright at the same time, with a subtle sweetness from maple syrup that balances the tartness beautifully. Coconut oil handles the searing, bone broth forms the base, and every single ingredient is naturally free from soy in any form, so there's no label-reading anxiety involved. That matters more than it sounds, because soy hides in a lot of store-bought broths, marinades, and spice blends — here, you control every component from start to finish. The carrots and parsnips soak up all that spiced, citrusy braising liquid as they cook, turning the whole pot into something that tastes far more complex than the steps suggest. A scatter of fresh parsley at the end adds a little color and freshness right before serving. This one is genuinely weeknight-friendly in spirit, even if it takes a little patience — the hands-off simmer time does most of the heavy lifting for you.
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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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