Brazil Nut Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible ā warm cinnamon, earthy turmeric, and golden-edged mushrooms layered into a rich, slow-simmered braise. Bone-in lamb shoulder or leg is seared until deeply browned before it ever meets the broth, which builds a savory foundation that carries every spice and vegetable along with it. Ceylon cinnamon is the quiet star here, lending a gentle sweetness that plays beautifully against the umami of cremini mushrooms and the brightness of apple cider vinegar. Carrots and parsnips soak up the spiced bone broth as everything simmers low and slow, turning tender and almost buttery by the time the lamb is ready to fall apart. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-scanning or substitution gymnastics required ā just straightforward, whole-food cooking you can trust. A scatter of fresh parsley at the end lifts the whole bowl and makes it feel just a little bit fancy without any extra effort.
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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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