Dairy Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Bone-in lamb shoulder is one of those cuts that rewards patience, and this slow-simmered stew delivers deep, savory flavor without a drop of cream, butter, or any other dairy in sight. Coconut oil handles the searing duties beautifully, giving the lamb a rich, caramelized crust before the aromatics — ginger, garlic, turmeric, and a whisper of Ceylon cinnamon — build a broth that smells absolutely incredible. Carrots and parsnips add natural sweetness and body, while cabbage wedges go in toward the end so they turn silky-tender without losing their shape. Bone broth ties everything together with a collagen-rich depth that no store-bought shortcut can quite replicate. The apple cider vinegar is a small but smart addition, brightening the whole pot and balancing the warmth of the spices. This is the kind of one-pot meal that tastes like it took serious effort, even though the stove does most of the work for you. Finish with a handful of fresh parsley and you have a bowl that's hearty, nourishing, and completely free of dairy concerns.

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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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