Pecan Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-cooked and deeply warming, this lamb and cabbage stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Bone-in lamb shoulder is seared until deeply browned, then braised low and slow with carrots, parsnips, and cabbage in a rich bone broth until everything is fall-apart tender and full of flavor. Ground turmeric, Ceylon cinnamon, fresh ginger, and garlic build a fragrant, layered base that feels both comforting and a little unexpected — in the best possible way. A splash of apple cider vinegar at the start brightens the whole pot and keeps the richness in check. Tree nut concerns are completely off the table here, since every ingredient is straightforward and easy to verify — no specialty products or ambiguous add-ins to second-guess. This is a genuinely satisfying cold-weather dinner that rewards a little patience, and the leftovers taste even better the next day.

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!