High Fructose Corn Syrup Free Ginger-Turmeric Lamb & Sweet Potato Stew
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Learn more →Ingredients
4 servings
For the stew
- 1.5 lb boneless lamb shoulder, cut into 1½-inch cubes
- 1 tsp salt, divided, plus more to taste
- 2 tbsp olive oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- 3 cups chicken broth
- 1 tbsp apple cider vinegar
- 1 lb sweet potato (about 2 medium), peeled and cut into 1-inch chunks
- 3 medium carrots, peeled and cut into ¾-inch rounds
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 ½ tsp of the salt. Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the lamb in a single layer — work in two batches if needed to avoid crowding — and sear undisturbed for 3–4 minutes per side until deep golden brown on at least two sides. Transfer the seared lamb to a plate and set aside.
- 2
Reduce the heat to medium and add the remaining 1 tbsp olive oil to the pot. Add the onion and the remaining ½ tsp salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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