Mustard Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of cold-weather cooking that fills your whole kitchen with warmth before you even sit down to eat. Bone-in lamb shoulder slow-simmers until it's fall-apart tender, soaking up a rich broth layered with Ceylon cinnamon, turmeric, and ginger alongside golden cremini mushrooms, carrots, and parsnips. The combination sounds unexpected, but the spices mellow beautifully over nearly two hours of low, gentle heat, creating something that tastes ancient and deeply satisfying. For anyone navigating a mustard-free kitchen, stews like this can be a minefield ā many store-bought broths, spice blends, and even pre-marinated meats sneak in mustard flour or mustard seed as a hidden thickener or flavor booster. Every ingredient here is straightforward and easy to verify, and the recipe builds its bold depth entirely from whole spices, aromatics, and a splash of apple cider vinegar rather than any packaged shortcuts. A good AIP-compliant bone broth keeps things clean without sacrificing that silky, collagen-rich body. Serve it straight from the Dutch oven with a scatter of fresh parsley, and it's the kind of meal that needs absolutely nothing else alongside it.
About FigFig 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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!