Pistachio Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Deeply browned lamb shoulder, sweet root vegetables, and tender cabbage all slow-simmered together in a golden, spice-warmed broth — this stew is the kind of meal that makes the whole kitchen smell incredible. The bone-in cut is key here, lending richness to the broth that you simply cannot fake with a leaner piece of meat. Turmeric and Ceylon cinnamon give the base a warm, earthy depth without overwhelming the natural sweetness of the carrots and parsnips, and a splash of apple cider vinegar at the end brightens everything up beautifully. The cabbage goes in during the final half hour, soaking up all that savory liquid while staying just tender enough to hold its shape. Because every ingredient in this recipe is straightforward and whole, there's no need to scrutinize labels for hidden nuts or cross-contamination concerns — you know exactly what's in the pot. It's a satisfying, nourishing bowl that works just as well for a quiet weeknight dinner as it does for feeding a crowd on a cold weekend afternoon.

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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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