Eggless Garlic-Mushroom Cinnamon Lamb Stew
Rich, warming, and deeply aromatic, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone-in lamb shoulder or leg gets a hard sear in coconut oil before slow-braising with cremini mushrooms, carrots, parsnips, and a fragrant spice blend of Ceylon cinnamon, turmeric, and ground ginger ā a combination that sounds unexpected but tastes completely natural together. The cinnamon in particular gives the broth a subtle warmth that sets this stew apart from anything you'd pull off a standard weeknight rotation. A splash of apple cider vinegar lifts all those browned bits from the bottom of the pot, and bone broth carries everything into a silky, full-bodied finish. Because the entire dish is built from whole cuts of meat, vegetables, and pantry spices, there are no hidden binders or emulsifiers to navigate ā just clean, honest ingredients from start to finish. After nearly two hours of low, covered simmering, the lamb shreds at the press of a spoon and the root vegetables soak up every bit of that spiced broth. A scatter of fresh flat-leaf parsley at the end is optional, but it adds a bright pop of color that makes the bowl look as good as it tastes.
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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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