Seed Oil Free Garlic-Mushroom Lamb Stew

Total time2 hr

Prep time20 min

Cook time1 hr 40 min

Rich, slow-simmered lamb shoulder with earthy cremini mushrooms, sweet carrots, and warming spices — this is the kind of stew that makes the whole kitchen smell incredible and keeps everyone coming back for seconds. Coconut oil stands in for the canola or vegetable oils that sneak into so many restaurant and packaged versions, making this a genuinely clean cook from start to finish. The sear on the lamb is everything here: a few undisturbed minutes in a hot Dutch oven builds a deep, caramelized crust that gives the broth its backbone. Turmeric, ground ginger, and Ceylon cinnamon layer in a subtle warmth that feels exotic without overwhelming the savory, meaty base. A splash of apple cider vinegar brightens the whole pot right before the long, gentle simmer, and the bone broth ties it all together into something silky and deeply satisfying. By the time the lamb is fork-tender and practically falling apart, you have a one-pot meal that is hearty enough for a dinner party but simple enough for a weeknight. Finish with a handful of fresh parsley and you are done.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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