Carrageenan Free Cranberry-Orange Lamb Stew
Warm, deeply aromatic, and built on a foundation of whole, unprocessed ingredients, this lamb stew is the kind of cold-weather cooking that makes the whole house smell incredible. Searing the lamb shoulder in coconut oil first builds a rich, caramelized crust that pays off in every spoonful, while fresh cranberries and squeezed orange juice bring a bright, tart contrast to the savory broth. Ceylon cinnamon, turmeric, and fresh ginger layer in warmth without overwhelming the dish ā it's complex but never fussy. Carrots and parsnips simmer until just tender, soaking up that bone broth base along the way. For anyone navigating carrageenan-free eating, the challenge is often processed broths, pre-made sauces, and packaged spice blends that sneak in additives ā this recipe sidesteps all of that by relying entirely on fresh produce, whole spices, and simple pantry staples you can verify yourself. A finishing scatter of fresh parsley keeps it feeling bright and restaurant-worthy right out of the pot.
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Learn more āIngredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 Ā½-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, peeled and grated
- 1 tsp ground turmeric
- Ā½ tsp ceylon cinnamon
- 1 Ā½ cups fresh or frozen cranberries
- 1 cup fresh orange juice (from about 2 large oranges)
- 1 tbsp orange zest
- 2 cups bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp 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 3ā4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and repeat with the remaining pieces.
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