Lamb and Cabbage Stew
Total time2 hr 30 min
Prep time20 min
Cook time2 hr 10 min
4.8(9)
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder, 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
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- ½ tsp ceylon cinnamon
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- ½ small green cabbage (about 1 lb), cored and cut into 2-inch wedges
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 2 bay leaves
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces dry with paper towels and season all over with 1 tsp salt. Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering.
- 2
Working in two batches to avoid crowding, sear the lamb pieces undisturbed for 3–4 minutes per side until deeply browned on at least two surfaces, then transfer to a plate. Repeat with the remaining lamb.
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