AIP Friendly Garlic-Mushroom Lamb Stew
Rich, deeply savory, and built entirely from whole-food ingredients, this lamb stew is the kind of slow-simmered comfort food that feels indulgent without compromising a single dietary boundary. Boneless lamb shoulder is seared until deeply browned in coconut oil, which builds a flavor foundation that carries through every spoonful. Cremini mushrooms, carrots, celery, and six cloves of garlic round out the pot, while turmeric, ginger, and Ceylon cinnamon add warmth and complexity without reaching for any nightshade-based spices. AIP-compliant cooking often means sacrificing depth of flavor, but the combination of bone broth, apple cider vinegar, and fresh rosemary and thyme sprigs makes this broth genuinely craveable. After an hour and a half of low, gentle simmering, the lamb becomes fork-tender and practically melts into the vegetables. It serves four, making it a solid option for meal prep or a cozy weeknight dinner that reheats beautifully the next day.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 6 cloves garlic, minced
- 1 lb cremini mushrooms, quartered
- 3 medium carrots, cut into 1-inch pieces
- 2 stalks celery, sliced ½-inch thick
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ tsp ceylon cinnamon
- 4 cups bone broth, homemade or aip-compliant brand
- 1 tbsp apple cider vinegar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes 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 in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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