AIP Friendly Maple & Apple Cider Lamb Stew
Slow-simmered lamb shoulder with sweet potato, carrots, and parsnips is the kind of deeply satisfying bowl that makes a healing way of eating feel genuinely exciting rather than restrictive. The broth gets its complexity from a clever combination of apple cider vinegar, pure maple syrup, turmeric, Ceylon cinnamon, and fresh ginger — layers of warmth and brightness that build without relying on any nightshades, grains, or seed-based spices. Searing the lamb in batches before the long braise is the move that takes this from good to great, locking in color and flavor that carries through every spoonful. Bone broth forms the backbone of the liquid, making the whole pot feel nourishing from the inside out. Root vegetables go in halfway through so they turn completely tender without turning to mush, and by the time the rosemary and thyme sprigs come out, the kitchen smells absolutely incredible. This recipe serves four and comes together in one Dutch oven, which means minimal cleanup after a long cook. A scatter of fresh parsley at the end adds a pop of color and a little brightness that ties the whole thing together beautifully.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb boneless lamb shoulder, cut into 1 ½-inch cubes
- 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, finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 2 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 3 cups bone broth (homemade or aip-compliant brand)
- 2 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the lamb in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared lamb to a plate and set aside.
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