Cashew Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Hearty, warming, and deeply satisfying, this lamb and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb shoulder is seared until deeply browned before slow-simmering in bone broth with carrots, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, and fresh ginger — layers of flavor that build into something truly special. The cabbage wedges go in toward the end so they turn perfectly tender without losing their body, soaking up all that rich, spiced broth. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and relies on coconut oil as its only fat, so there's no need to scrutinize labels or worry about hidden nut-based ingredients sneaking in. The apple cider vinegar adds a subtle brightness that balances the richness of the lamb, and the whole thing comes together in a single Dutch oven with minimal fuss. Serve it straight from the pot with a scatter of fresh parsley and you've got a meal that feels both nourishing and a little bit special.

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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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