Lactose Free Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.8

(19)

Warm, deeply aromatic, and built on bold contrasting flavors, this lamb stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Tart cranberries and bright fresh orange juice cut through the richness of slow-simmered lamb shoulder, while turmeric, Ceylon cinnamon, and fresh ginger layer in a subtle warmth that feels almost exotic without being fussy. Coconut oil stands in for butter at every stage, and the braising liquid is built entirely from bone broth, citrus, and honey — so there's nothing here that will cause trouble for anyone avoiding dairy. The result is a glossy, tangy-sweet sauce that clings to every piece of fork-tender lamb and every chunk of carrot and parsnip. It's the kind of stew that tastes like it took far more effort than it actually did, which is always a win. A scatter of fresh parsley at the end adds a little brightness right before serving, and honestly, a big bowl of this needs nothing else alongside it.

About Fig

Fig 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 →

Ingredients

4 servings

For the stew

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, peeled and grated
1 tsp ground turmeric
½ tsp ceylon cinnamon
1 ½ 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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!