Capsaicin Free Irish Lamb Stew
This slow-simmered stew is pure comfort in a bowl — tender, fall-apart lamb surrounded by sweet potato, parsnips, turnips, and carrots in a deeply savory bone broth. The long braise coaxes every bit of collagen from the bone-in shoulder or neck, giving the broth a silky, rich body that no shortcut can replicate. For anyone avoiding capsaicin, this kind of hearty, warming dish can feel off-limits when so many stew recipes lean on paprika, chili flakes, or pepper-heavy spice blends — but this one builds all its depth from turmeric, ginger, fresh thyme, and rosemary instead. The apple cider vinegar adds a subtle brightness that balances the richness of the lamb without any heat whatsoever. Coconut oil handles the searing beautifully, and the aromatics — onion, garlic, and those woody herb sprigs — do the heavy lifting to make the kitchen smell absolutely incredible. It's the kind of pot you want bubbling on the stove on a cold afternoon, and it tastes even better the next day once the flavors have had time to settle.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or neck, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium turnips, peeled and cut into 1-inch cubes
- 2 cups sweet potato, peeled and cut into 1-inch cubes
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels and season all over with 1 tsp 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 and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared pieces to a plate and set aside.
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