Walnut 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 with Ceylon cinnamon, earthy from turmeric, and rich from hours of gentle simmering. Bone-in lamb shoulder or leg is seared until deeply browned before it ever meets the broth, building a savory foundation that carries every spoonful. Cremini mushrooms add a meaty, umami depth, while carrots and parsnips soak up the spiced bone broth and turn silky and sweet by the time the lid comes off. The ingredient list is completely tree-nut-free from start to finish, so there's no need to scrutinize labels or swap anything out ā just cook with confidence. A splash of apple cider vinegar lifts the richness and ties the spices together in a way that feels almost effortless. If you've ever worried about hidden nut-based thickeners sneaking into a restaurant stew, making this one at home puts that concern to rest entirely. Finish with a scatter of fresh parsley and you've got a bowl that looks and tastes like it took serious skill ā even though the Dutch oven does most of the work.
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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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