Eggless Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Bone-in lamb shoulder slow-simmered with root vegetables and warm spices is the kind of meal that makes the whole house smell incredible on a cold afternoon. The lamb gets a proper sear first, building a deep, caramelized crust before it braises low and slow in bone broth with carrots, parsnips, and a generous hit of turmeric and Ceylon cinnamon. Cabbage wedges are nestled in during the final half hour, soaking up all that fragrant, golden broth until they're silky and tender. A splash of apple cider vinegar at the start brightens everything and keeps the richness in check, so the stew feels hearty without being heavy. Every ingredient here is naturally free of eggs — no binders, no thickeners, nothing hidden — just clean, whole-food components doing exactly what they're supposed to do. This is the kind of one-pot dinner 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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