Pregnancy Friendly Cranberry-Orange Lamb Stew
Warm, deeply savory, and brightened with tart cranberries and fresh orange juice, this lamb stew is the kind of nourishing meal that feels like it was made with extra care ā because it was. Lamb shoulder is a fantastic source of iron and protein, both of which are especially important during pregnancy, and slow-simmering it until fork-tender means every bite is easy to enjoy. The bone broth adds another layer of wholesome depth, while carrots and parsnips bring in fiber and natural sweetness without any fuss. Turmeric and Ceylon cinnamon give the broth a gorgeous golden warmth, and because you're building everything from scratch in one pot, you stay in full control of every single ingredient. Fresh ginger adds a gentle brightness that also happens to be a classic go-to for settling an uneasy stomach. The whole thing comes together in a Dutch oven with straightforward steps ā sear, simmer, and let time do the heavy lifting. Finish with a scatter of fresh parsley and you've got a bowl that's as beautiful as it is genuinely good for you.
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 āIngredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 Ā½-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!