Seeds Free Garlic-Mushroom Cinnamon Lamb Stew
Rich, warming, and deeply satisfying, this lamb stew layers earthy mushrooms, sweet root vegetables, and aromatic spices into something that feels genuinely special on a weeknight or a slow Sunday. The combination of Ceylon cinnamon, turmeric, and ginger gives the broth a complex, almost floral warmth that you just don't get from a standard stew seasoning. Bone-in lamb shoulder or leg is seared until deeply browned before the long, low simmer, which means the meat turns fall-apart tender and infuses every carrot and parsnip chunk with incredible flavor. Coconut oil handles the searing and sautéing, and apple cider vinegar lifts all those browned bits from the bottom of the pot into the broth where they belong. Every single ingredient here is naturally free from seeds, so there's no need to scrutinize labels or swap anything out — it's just clean, wholesome cooking from start to finish. A splash of bone broth ties it all together into a silky, nourishing liquid that you'll want to mop up with something good. Fresh parsley stirred in at the end adds a bright finish that cuts through the richness beautifully.
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 →Ingredients
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
- ½ 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 3–4 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!