Dairy Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that fills your whole kitchen with warmth before you've even sat down to eat. Bone-in lamb shoulder sears to a rich, caramelized crust before braising low and slow with golden cremini mushrooms, sweet carrots, and earthy parsnips until everything is meltingly tender. The spice combination here is what makes it truly special ā Ceylon cinnamon, turmeric, and ground ginger layer in a subtle, fragrant depth that feels both ancient and completely craveable. Coconut oil handles all the cooking fat duties, and the braising liquid is built on bone broth with a splash of apple cider vinegar to brighten the whole pot, so there's no butter, cream, or dairy of any kind hiding in the process. For anyone navigating a dairy-free lifestyle, rich stews can sometimes feel like a minefield of hidden cream or butter stirred in at the end ā this one is built from the ground up without any of that, and it doesn't miss a thing. The lamb practically shreds itself after nearly two hours of gentle simmering, soaking up every bit of that spiced, savory broth. Finish with a scatter of fresh parsley and you've got a bowl that's as beautiful as it is satisfying.
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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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