Nutmeg Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Warm, deeply savory, and built for a slow simmer, this lamb and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb shoulder gets seared until deeply browned, then braised low and slow in bone broth with carrots, parsnips, and a fragrant blend of turmeric, Ceylon cinnamon, ginger, and thyme — no nutmeg anywhere in sight. That matters more than you might think, since nutmeg has a way of sneaking into spice blends, pre-made broths, and even store-bought stews without much fanfare. Here, every ingredient is straightforward and easy to verify, so you can cook with confidence. The cabbage goes in during the final half hour, soaking up all that rich braising liquid while staying tender without turning to mush. A splash of apple cider vinegar at the start brightens the whole pot and keeps the flavors from feeling heavy. Finish with a handful of fresh parsley and you've got a bowl that's hearty, nourishing, and genuinely satisfying from the first bite to the last.

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!