Turkey Free Cranberry-Orange Lamb Stew

Total time2 hr 15 min

Prep time25 min

Cook time1 hr 50 min

4.8

(19)

Lamb shoulder slow-simmered with cranberries, fresh orange juice, and warming spices like turmeric and Ceylon cinnamon is the kind of cold-weather cooking that makes your whole kitchen smell incredible. The tartness of the cranberries plays beautifully against the honey and citrus zest, creating a braising liquid that's bright, a little sweet, and deeply savory all at once. Carrots and parsnips go in partway through, soaking up all that flavor while the lamb becomes genuinely fork-tender and rich. Coconut oil, bone broth, and apple cider vinegar round out the base, so every ingredient is pulling real weight here. For anyone navigating holiday meals or cozy Sunday dinners without poultry on the table, this stew is a genuinely satisfying centerpiece — not a compromise, but a destination dish in its own right. A final scatter of fresh parsley keeps things feeling vibrant and fresh right before serving.

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!