Wheat Free Cranberry-Orange Cinnamon Lamb Stew
This stew is a deeply aromatic, slow-braised showstopper that layers warm Ceylon cinnamon and turmeric with the bright, tart punch of fresh cranberries and orange zest — a combination that sounds unexpected but absolutely delivers. The lamb shoulder gets a proper sear in coconut oil before it braises low and slow in bone broth, which means you end up with fall-apart, fork-tender meat and a rich, glossy sauce that needs nothing to thicken it. Carrots and parsnips go in partway through, soaking up all that spiced, citrusy broth without turning to mush. Every single ingredient here is naturally free of wheat — no flour dredge, no soy sauce, no hidden thickeners — so there is no need to swap or substitute a thing. A splash of apple cider vinegar and a drizzle of maple syrup keep the sauce balanced between savory and subtly sweet, which makes it feel far more complex than the ingredient list suggests. Ladle it over rice, cauliflower mash, or just eat it straight from the bowl with a scatter of fresh parsley on top. It is the kind of cozy, deeply satisfying dinner that tastes like it took all day — because, honestly, it kind of did, and it was completely worth it.
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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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