Warm, deeply aromatic, and built around bold contrasting flavors, this lamb stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Tender chunks of seared lamb shoulder braise low and slow in a broth brightened by fresh orange juice, orange zest, and tart cranberries — a combination that cuts right through the richness of the meat. Ceylon cinnamon, turmeric, and fresh ginger layer in gentle warmth without overwhelming the dish, while carrots and parsnips soak up all that savory-sweet liquid as they soften. The sear at the start is worth every minute — that deep brown crust on the lamb is what gives the broth its backbone. Tree nut allergies can make rich, restaurant-style stews feel risky, since many recipes sneak in nut-based garnishes or oils, but every ingredient here is straightforward and easy to verify. Coconut oil handles the searing, fresh herbs finish the pot, and optional parsley is the only garnish in sight. This is a genuinely satisfying, no-compromise bowl that earns its place at any table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the lamb cubes dry with paper towels and season all over with 1 tsp salt.
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 repeat with the remaining pieces.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
