Capsaicin Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Warm, deeply savory, and built around ingredients that deliver serious flavor without a trace of heat, this lamb and cabbage stew is the kind of pot that makes the whole house smell incredible. Bone-in lamb shoulder is seared until deeply browned before slow-simmering in bone broth, which means the meat turns fall-off-the-bone tender and the broth develops a rich, almost silky body all on its own. Turmeric, Ceylon cinnamon, fresh ginger, and garlic do the heavy lifting in the spice department — layering warmth and complexity without any capsaicin-containing ingredients in sight. That matters more than it sounds, because so many stew and braise recipes lean on chili powder, paprika, or pepper flakes as a default, making them off-limits for anyone managing capsaicin sensitivity. Here, every single ingredient is intentional and safe, from the apple cider vinegar that brightens the broth to the parsnips and carrots that add natural sweetness. The cabbage wedges go in toward the end so they stay tender without turning to mush, soaking up all that spiced broth beautifully. Finish with a handful of fresh parsley and you have a complete, satisfying bowl that feels indulgent but is built on nothing but wholesome, straightforward ingredients.

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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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