MSG Free Garlic-Mushroom Cinnamon Lamb Stew
Warm, deeply aromatic, and built on real whole ingredients, this lamb stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible. Ceylon cinnamon, turmeric, and ground ginger layer together in a way that feels exotic but grounded, giving the broth a richness that tastes like it simmered all day ā because it did. Cremini mushrooms add an earthy depth, while carrots and parsnips soak up every bit of flavor as the lamb turns fall-apart tender over nearly two hours of low, gentle heat. For anyone navigating MSG sensitivities, packaged stew bases and store-bought broths are often the trickiest part of the equation, loaded with additives that hide behind vague labeling. This recipe sidesteps all of that by calling for homemade or AIP-compliant bone broth and building every layer of flavor from scratch ā seared lamb, caramelized mushrooms, fresh garlic, and whole spices do all the heavy lifting. Apple cider vinegar brightens the broth and lifts the fond from the bottom of the pot, so nothing is wasted and nothing suspicious sneaks in. Finish with a scatter of fresh parsley and you have a bowl that's as clean 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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