Macadamia Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked comfort doesn't get much more satisfying than a pot of lamb and cabbage stew built on bone-in shoulder, root vegetables, and a warmly spiced broth. The lamb is seared in batches until deeply browned before braising low and slow, which means every bite is fall-off-the-bone tender and packed with rich, developed flavor. Turmeric and Ceylon cinnamon give the broth a gentle, aromatic depth, while carrots, parsnips, and cabbage wedges round things out into a genuinely hearty one-pot meal. Coconut oil handles the searing beautifully, and bone broth keeps the base clean and nourishing without any need for dairy or grain-based thickeners. The apple cider vinegar added mid-braise is a quiet workhorse — it brightens the whole pot and balances the richness of the lamb. Every ingredient here is straightforward and easy to source, so there's no stress about hidden nuts or cross-contamination from specialty products. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took serious effort, even though the stove does most of the work.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!