Yeast Free Cranberry-Orange Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasting flavors, this lamb stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible. Tender braised lamb shoulder meets tart cranberries, bright orange zest, and warming Ceylon cinnamon in a bone broth base that slowly transforms into something rich and almost jammy. The apple cider vinegar adds a gentle lift that keeps the stew from feeling heavy, while carrots and parsnips soak up all that spiced, citrusy goodness as they simmer down to fork-tender perfection. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every ingredient here, from the coconut oil to the maple syrup, sidesteps the fermented and leavened ingredients that can make hearty stews tricky to enjoy. There's no wine, no soy sauce, no store-bought stock with hidden additives — just clean, whole-food ingredients doing serious flavor work. A scatter of fresh parsley at the end adds a pop of color and freshness that rounds out every bowl beautifully. This is the kind of recipe you'll want to keep on rotation all winter long.
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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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