Black Pepper Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with tender cabbage and root vegetables is the kind of deeply satisfying bowl that makes a cold evening feel like a gift. The broth gets its warmth from turmeric, Ceylon cinnamon, and fresh ginger — a trio that builds real complexity without any reliance on black pepper, which is quietly hiding in more spice blends and store-bought broths than most people realize. Bone-in lamb shoulder is the secret weapon here: the long, low simmer pulls collagen from the bones into the broth, giving it a silky, full-bodied richness that tastes like it took far more effort than it did. Carrots and parsnips soak up all that aromatic liquid while the cabbage wedges, added in the final half hour, turn meltingly soft without losing their shape. A splash of apple cider vinegar at the start brightens everything and keeps the flavors from feeling heavy. This is a genuinely crowd-pleasing stew that just happens to be completely free of one of the most common hidden spice offenders — no substitutions, no compromises, just clean, bold flavor from start to finish.

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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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