Cinnamon Free Irish Lamb Stew
This hearty, soul-warming stew is built around tender bone-in lamb that slow-simmers until it practically falls apart, surrounded by sweet potato, parsnips, turnips, and carrots in a rich, golden broth. The depth of flavor here comes from a proper sear on the lamb and a long, low simmer — no shortcuts, just good technique. Turmeric and ground ginger do the heavy lifting in the spice department, giving the broth warmth and complexity without any of the warming spices that can sneak into pre-made blends or store-bought stew bases. For anyone navigating a sensitivity to cinnamon, that's actually a bigger challenge than it sounds — so many spice mixes, broths, and even seasoning packets contain it — but every ingredient here is straightforward and easy to vet. Fresh thyme and rosemary add an herby, almost floral backbone that makes the whole pot smell incredible as it cooks. A splash of apple cider vinegar brightens everything at the end and balances the richness of the lamb beautifully. Serve it in deep bowls with a scatter of fresh parsley and you've got a genuinely satisfying, comforting meal that doesn't ask you to compromise on flavor or safety.
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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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