Emulsifier Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb with sweet root vegetables and tender cabbage is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in shoulder is the secret weapon here — it braises low and slow until the meat is falling off the bone and the broth turns rich and deeply savory on its own, no additives needed. That's the real win for anyone avoiding emulsifiers: every bit of body in this stew comes from the collagen in the lamb and the natural starches from the carrots, parsnips, and cabbage, not from anything processed or synthetic. Coconut oil handles the searing, and the aromatics — ginger, garlic, turmeric, and Ceylon cinnamon — build a warm, fragrant base that feels almost North African in spirit. Apple cider vinegar adds a quiet brightness that keeps the richness from feeling heavy. The cabbage goes in toward the end so it soaks up all that spiced broth without turning to mush, giving you something silky and satisfying in every spoonful. Scatter fresh parsley over the top and you've got a bowl that looks as good as it tastes.

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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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