Low Sodium Garlic-Mushroom Cinnamon Lamb Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

Low Sodium Garlic-Mushroom Cinnamon Lamb Stew

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Ingredients

4 servings

2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp coconut oil
10 oz cremini mushrooms, thickly sliced
1 medium yellow onion, roughly chopped
6 cloves garlic, thinly sliced
2 medium carrots, cut into 1-inch pieces
2 medium parsnips, cut into 1-inch pieces
1 tsp ground ceylon cinnamon
1 tsp ground turmeric
½ tsp ground ginger
1 tbsp apple cider vinegar
3 cups bone broth (homemade or aip-compliant brand)
3 sprigs fresh thyme
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.

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