Breastfeeding Friendly Garlic-Mushroom Cinnamon Lamb Stew
Rich, slow-simmered lamb stew is exactly the kind of nourishing, deeply satisfying meal that makes a real difference when your body is working overtime to support a new baby. The combination of bone-in lamb shoulder and homemade-style bone broth creates a collagen-rich, protein-packed base that feels genuinely restorative rather than just filling. Cremini mushrooms, carrots, and parsnips add hearty texture and natural sweetness, while Ceylon cinnamon, turmeric, and ginger layer in warm, aromatic depth without any harsh or overpowering heat. The apple cider vinegar does quiet but important work here, lifting all those browned bits from the pot and brightening the whole stew so it never tastes heavy or one-dimensional. Coconut oil keeps everything dairy-free, which is a relief for anyone keeping an eye on potential sensitivities in a nursing baby. After nearly two hours of low, gentle simmering, the lamb becomes fall-apart tender and the broth transforms into something silky and deeply flavored — the kind of bowl you'll want to come back to all week. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish that makes the whole thing feel just a little bit special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
Can be omittedflat-leaf parsley
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!