AIP Friendly Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that makes the whole house smell incredible — warm with cinnamon and turmeric, rich from hours of simmering lamb, and grounded by earthy mushrooms, sweet carrots, and parsnips. The autoimmune protocol can feel limiting when it comes to hearty, satisfying mains, but this recipe leans into every tool available: coconut oil for searing, bone broth as the braising liquid, and a spice blend built entirely from AIP-compliant pantry staples. Searing the lamb shoulder in batches first is the move that builds the deep, savory base the whole stew rests on — don't skip it. Ceylon cinnamon and turmeric aren't just there for flavor; they give the broth a gorgeous golden color and a complexity that makes this feel like anything but a restricted diet. A splash of apple cider vinegar lifts all those browned bits off the bottom of the pot and brightens the finished dish in a way that's subtle but noticeable. After nearly two hours on a low simmer, the lamb becomes fork-tender and practically melts into the broth alongside the soft root vegetables. Serves four, and honestly, the leftovers the next day are even better.
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Learn more →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
- 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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