Cashew Free Irish Lamb Stew
This is the kind of slow-cooked, soul-warming stew that makes the whole house smell incredible on a cold afternoon. Bone-in lamb shoulder or neck gets seared until deeply browned in coconut oil, then slowly simmered with carrots, parsnips, turnips, and sweet potato until everything is meltingly tender and rich with flavor. The bone broth builds a naturally thick, collagen-rich base, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and depth without relying on any cream, dairy, or tree nut products. A splash of apple cider vinegar brightens the whole pot right before it goes to simmer, which is a small step that makes a noticeable difference. Tree nut allergies can make rich, hearty stews tricky when recipes lean on nut-based thickeners or butters — here, the vegetables and long cook time do all that work naturally. The result is a deeply satisfying bowl that finishes with a scatter of fresh parsley and absolutely nothing to second-guess.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!