Macadamia Free Garlic-Mushroom Cinnamon Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of meal that fills the whole kitchen with something that smells like a special occasion. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before simmering low and slow with cremini mushrooms, carrots, parsnips, and a fragrant spice blend of Ceylon cinnamon, turmeric, and 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. Apple cider vinegar lifts all those browned bits from the bottom of the pot and keeps the broth bright despite the richness of the lamb and bone broth. Every ingredient here is straightforward and whole-food based, so there's no need to scrutinize labels for hidden nut-based oils or fillers ā what you see in the pot is exactly what you get. After nearly two hours of gentle simmering, the lamb shreds at the press of a spoon and the root vegetables are meltingly tender, soaking up every bit of that spiced, savory broth. Finish with a scatter of fresh parsley and ladle it into deep bowls for a dinner that genuinely delivers.
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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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