Pistachio Free Garlic-Mushroom Cinnamon Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of meal that makes the whole kitchen smell incredible from the moment the spices hit the pot. Bone-in lamb shoulder or leg becomes fall-apart tender after a long, gentle simmer in bone broth, soaking up earthy Ceylon cinnamon, turmeric, and ginger along the way. Golden-edged cremini mushrooms, sweet carrots, and parsnips round out the bowl with hearty, satisfying texture in every bite. A splash of apple cider vinegar lifts the richness and ties all those deep, layered flavors together beautifully. Every single ingredient here is naturally free of tree nuts ā no swaps needed, no label-scanning required, just straightforward cooking with a clean pantry. It's the kind of stew that rewards patience, and that two-hour simmer is absolutely worth every minute.
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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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