Almond Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked and deeply warming, this lamb and cabbage stew is the kind of pot that makes the whole kitchen smell incredible from the moment the meat hits the pan. Bone-in lamb shoulder is seared until deeply browned before simmering low and slow with carrots, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger — building layers of flavor that feel anything but simple. The cabbage goes in toward the end, soaking up all that spiced broth while turning perfectly tender without losing its body. Bone broth forms the rich, collagen-packed base, and a splash of apple cider vinegar at the start brightens everything just enough to balance the earthiness of the spices. For anyone navigating tree nut restrictions, this recipe is naturally free of almonds and almond-derived ingredients — every component is straightforward and easy to verify at the store. It's a hearty, satisfying one-pot meal that works just as well for a quiet weeknight as it does for feeding a crowd on a cold weekend afternoon.

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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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