Brazil Nut Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Deeply browned lamb shoulder, sweet root vegetables, and tender cabbage wedges all come together in a broth that's warm with turmeric, Ceylon cinnamon, and fresh ginger — this is cold-weather comfort food at its most satisfying. The bone-in cut is key here: searing it in batches builds a rich, caramelized fond in the pot before the long, slow simmer coaxes every bit of flavor from the meat and bones. Apple cider vinegar adds a subtle brightness that keeps the stew from feeling heavy, while the parsnips and carrots practically melt into the broth by the time everything is done. Cabbage goes in during the final half hour, soaking up all that spiced liquid while still holding its shape in soft, silky wedges. Every ingredient in this recipe is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress — just honest, whole-food cooking. A scatter of fresh parsley at the end lifts the whole bowl and makes it look as good as it tastes. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend meal.

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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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