Sesame Free Lamb and Cabbage Stew

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.8

(9)

Hearty, warming, and deeply satisfying, this lamb and cabbage stew is the kind of one-pot meal that makes the whole house smell incredible. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and cabbage in a rich bone broth until everything is fall-apart tender and full of flavor. The spice blend — turmeric, Ceylon cinnamon, fresh ginger, and garlic — gives the broth a subtle warmth that feels complex without being fussy. Sesame can sneak into a surprising number of store-bought broths and spice blends, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free cook. A splash of apple cider vinegar brightens the whole pot just before serving, balancing the richness of the lamb beautifully. Scatter some fresh parsley on top and you've got a bowl that looks as good as it tastes.

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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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