Lupin Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that fills the 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 until it's fall-apart tender, soaking up a broth layered with Ceylon cinnamon, turmeric, and ginger. Cremini mushrooms add an earthy depth, while carrots and parsnips soak up every bit of that spiced, savory liquid. The apple cider vinegar brings a subtle brightness that keeps the whole bowl from feeling heavy, and the bone broth ties it all together with body and richness. For anyone navigating lupin sensitivities, this recipe is naturally a safe bet ā every ingredient is straightforward and whole, with no flour-based thickeners or legume derivatives hiding in the mix. Many packaged stews and spice blends can be a minefield, but building this one from scratch means you stay in full control of what goes into the pot. A scatter of fresh parsley at the end adds a clean, herby finish that makes the whole thing feel just a little more special.
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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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