Black Pepper Free Garlic-Mushroom Cinnamon Lamb Stew

Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of meal that fills your kitchen with the most incredible scent long before it hits the table. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow with cremini mushrooms, carrots, parsnips, and a fragrant spice blend of Ceylon cinnamon, turmeric, and ginger — no black pepper anywhere in sight. For anyone who needs to avoid that particular spice, finding a rich, satisfying stew that doesn't feel like a compromise can be genuinely tricky, but this one delivers full-bodied flavor through layered aromatics and a long, patient simmer. The apple cider vinegar lifts all those browned bits from the pot and adds a subtle brightness that keeps the stew from feeling heavy. After nearly two hours on the stove, the lamb becomes fork-tender and practically melts into the broth, which turns silky and complex thanks to the bone broth base and the mushrooms doing their quiet, savory work. A scatter of fresh parsley at the end adds a pop of color and freshness that makes the whole bowl feel complete. This is the kind of recipe you'll want to make on a Sunday and be grateful for all week.

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