Sesame Free Garlic-Mushroom Cinnamon Lamb Stew
This deeply aromatic stew is the kind of slow-cooked comfort food that fills your kitchen with warmth long before it ever hits the table. Bone-in lamb shoulder sears to a rich, caramelized crust before braising low and slow until it's fall-apart tender, soaking up a broth layered with Ceylon cinnamon, turmeric, and ginger. Earthy cremini mushrooms, sweet carrots, and parsnips round out the pot, making every spoonful feel hearty and complete. For anyone navigating sesame-free cooking, this recipe is genuinely stress-free ā every ingredient is straightforward, with no tahini, sesame oil, or hidden seed-based additions anywhere in sight. The bone broth ties everything together with body and depth, while a splash of apple cider vinegar brightens the whole dish right before the long simmer begins. It's the kind of recipe that rewards patience, and the result is a bowl that tastes like it took far more effort than it actually did. Finish with a scatter of fresh parsley and you've got a stunning, wholesome meal that needs absolutely nothing else alongside it.
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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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