Almond Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this slow-simmered lamb stew is the kind of pot that makes the whole house smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and full of flavor. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle sweet-tart depth, while turmeric, Ceylon cinnamon, and fresh ginger add warmth without overwhelming the dish. Coconut oil and bone broth keep the base completely free from tree nuts, so there's no need to scrutinize labels or swap out anything — the recipe is naturally built that way from the ground up. Stews like this can sometimes hide unexpected ingredients in store-bought broths or spice blends, but every component here is straightforward and easy to verify. Fresh thyme and rosemary steep into the liquid as it simmers, and a handful of flat-leaf parsley at the end brightens the whole bowl beautifully. This is hearty, nourishing comfort food that earns a permanent spot in the cold-weather rotation.
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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
- 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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