Honey Free Garlic-Mushroom Cinnamon Lamb Stew

Rich, warming, and deeply savory, this lamb stew layers earthy cremini mushrooms with aromatic Ceylon cinnamon, turmeric, and ginger for a bowl that feels both ancient and completely craveable. The bone-in lamb shoulder slow-simmers in bone broth until it's fall-apart tender — the kind of fork-tender that makes you want to tear off a piece of crusty bread just to soak up every last drop of that fragrant broth. Many store-bought stews and spice blends sneak in sweeteners, but every single ingredient here is straightforwardly savory, so there's nothing to second-guess. The apple cider vinegar does the heavy lifting that sweeteners often handle in other recipes, brightening the broth and balancing the richness of the lamb without adding any sweetness at all. Carrots and parsnips melt into the stew as it cooks, adding body and a subtle earthiness that rounds out the spices beautifully. Coconut oil handles the searing, giving the lamb a gorgeous, deeply browned crust before it ever hits the broth — that step alone is what separates a good stew from a truly great one. A scatter of fresh flat-leaf parsley at the end keeps things bright and fresh against all that deep, slow-cooked flavor.

About Fig

Fig 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 →