Cashew Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

4.8

(4)

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 a cold evening feel like a gift. The lamb is seared in batches until deeply browned before braising low and slow in bone broth, which builds a savory, complex base without relying on any nuts or nut-derived ingredients whatsoever. For anyone navigating tree nut concerns, stews can be a surprising minefield when restaurant versions or packaged blends sneak in cashew cream or mixed spice blends with hidden additives — here, every ingredient is straightforward and easy to verify. The apple cider vinegar adds a subtle brightness that lifts all those warm spices, while the rosemary and thyme sprigs perfume the whole pot as it simmers. Carrots and celery round out the braise with natural sweetness and body, so the finished stew is hearty and thick without any thickeners or cream. A scatter of fresh flat-leaf parsley at the end keeps things feeling vibrant and fresh. This is a recipe worth making on a weekend when you want the kitchen to smell incredible for hours.

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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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