Seeds 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 contrasts, this lamb stew brings together tart cranberries, bright orange juice, and earthy root vegetables in a braise that tastes like it took far more effort than it did. The lamb shoulder is seared until deeply browned before slow-simmering in bone broth with apple cider vinegar and honey, which means the final result is fork-tender and rich with layered flavor. Turmeric and Ceylon cinnamon give the broth a subtle warmth without overwhelming the fruit-forward brightness, and the carrots and parsnips soak up every bit of that fragrant liquid as they cook down. For anyone navigating a seeds-free lifestyle, stews can be a minefield of hidden sesame, poppy, or caraway lurking in spice blends and store-bought broths. Every ingredient here is straightforward and easy to verify — whole spices, fresh aromatics, real citrus, and a clean bone broth — so there's no guesswork involved. Coconut oil handles the searing beautifully without any need for seed-derived cooking oils, keeping the whole pot worry-free from start to finish. Finished with a scatter of fresh parsley, it's the kind of hearty, nourishing bowl that works just as well for a quiet weeknight as it does for a dinner worth showing off.

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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.

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