Nightshade Free Garlic-Mushroom Cinnamon Lamb Stew
Rich, warming, and deeply savory, this lamb stew layers golden-seared meat with earthy cremini mushrooms, sweet carrots, and parsnips in a fragrant bone broth that simmers low and slow until everything is fall-apart tender. The spice blend is where things get genuinely interesting ā Ceylon cinnamon, turmeric, and ground ginger bring a subtle warmth that feels almost Moroccan without leaning on any of the usual nightshade suspects like paprika, chili, or tomato paste. For anyone navigating a nightshade-free lifestyle, stews can be a minefield of hidden peppers and tomato-based shortcuts, but every single ingredient here is clean and intentional. The apple cider vinegar does the quiet work of brightening the broth and lifting all those browned bits from the bottom of the pot, giving the finished stew a complexity that tastes like it took far more effort than it did. Bone broth ties it all together with body and depth, making the sauce silky rather than thin. A scatter of fresh parsley at the end adds a pop of color and freshness that rounds out what is otherwise a deeply cozy, cold-weather bowl.
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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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