Seeds Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Slow-braised lamb shoulder with sweet root vegetables and tender cabbage is the kind of one-pot meal that makes the whole kitchen smell incredible. The broth deepens with turmeric, Ceylon cinnamon, fresh ginger, and garlic, creating a warmly spiced base that feels both nourishing and deeply satisfying. Every ingredient here is naturally free of seeds, so there's no need to scrutinize spice blends or swap anything out — the recipe works exactly as written. Searing the lamb in batches before the long braise is the move that builds real flavor, giving you that rich, caramelized crust that carries through every spoonful. The cabbage goes in during the final half hour, soaking up the broth while staying just tender enough to hold its shape. Apple cider vinegar adds a subtle brightness that balances the richness of the bone-in lamb without overpowering the spices. It's hearty, wholesome, and the kind of stew you'll want to make on repeat all winter long.

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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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