Pecan Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that makes the whole kitchen smell incredible ā warm cinnamon, earthy turmeric, and golden-seared lamb all coming together in one rich, satisfying pot. The combination of cremini mushrooms, sweet carrots, and parsnips gives the broth a hearty, almost velvety body that pairs beautifully with the tender, fall-apart lamb. Ceylon cinnamon is the quiet star here, lending a delicate sweetness that feels exotic without being overpowering, and it works in perfect harmony with the ginger and turmeric. Every ingredient in this recipe is naturally free from tree nuts, so there's no need to scrutinize labels or worry about unexpected add-ins sneaking into your bowl. Searing the lamb in batches before the long simmer is what builds that deep, caramelized flavor base ā don't skip it. A splash of apple cider vinegar lifts everything and keeps the broth bright despite all those bold, warming spices. Finish with a scatter of fresh parsley and you've got a stunning, fuss-free stew that's as nourishing as it is delicious.
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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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