Brazil Nut Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

Brazil Nut Free Garlic-Mushroom Lamb Stew

Rich, slow-simmered lamb shoulder with earthy cremini mushrooms and a warming blend of turmeric, ginger, and Ceylon cinnamon — this stew is the kind of deeply satisfying bowl that makes you want to stay at the table long after it's empty. The lamb is seared in batches until deeply browned before everything comes together in a Dutch oven, which means layers of flavor that taste like they took far more effort than they did. Bone broth forms the backbone of the broth, with a splash of apple cider vinegar brightening the whole thing and helping the collagen-rich shoulder turn fall-apart tender after a long, gentle simmer. Fresh rosemary and thyme do their quiet work throughout, then get pulled out before serving so every spoonful is clean and fragrant. For anyone navigating tree nut allergies, this recipe is a genuinely worry-free option — every ingredient is straightforward, and coconut oil stands in as the cooking fat without any of the cross-contamination concerns that can come with mixed-nut products. A scatter of flat-leaf parsley at the end adds a pop of color and freshness that pulls the whole bowl together beautifully.

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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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