Beef Free Garlic-Mushroom Cinnamon Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of meal that fills the whole kitchen with an irresistible fragrance long before it hits the table. Bone-in lamb shoulder or leg becomes fall-apart tender after a long, low simmer in bone broth, soaking up earthy cremini mushrooms, sweet carrots and parsnips, and a spice blend of Ceylon cinnamon, turmeric, and ginger that gives the broth a beautifully complex warmth. The cinnamon in particular might sound unexpected in a savory stew, but it works in harmony with the turmeric and ginger to create something that feels both ancient and completely craveable. Searing the lamb in batches before building the braise is the move that locks in that deep, caramelized flavor ā don't skip it. A splash of apple cider vinegar lifts all those browned bits off the bottom of the pot and brightens the whole dish. For anyone steering clear of beef, lamb is a genuinely satisfying alternative that holds up beautifully to this kind of low-and-slow treatment without any substitutions or compromises. Finish with a scatter of fresh parsley and you've got a bowl that's as stunning to look at as it is to eat.
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Learn more āIngredients
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
- Ā½ 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 3ā4 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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