BHA & BHT Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel like a gift. Boneless lamb shoulder is seared until beautifully browned, then braised low and slow with apple cider vinegar, pure maple syrup, and bone broth until it's completely fork-tender and falling apart. Carrots, parsnips, and sweet potato soak up every bit of that fragrant, turmeric-and-cinnamon-spiced broth, making each spoonful feel hearty and nourishing. For anyone avoiding synthetic preservatives like BHA and BHT, packaged stews and broths can be a minefield — those additives show up in processed fats, shelf-stable stocks, and even some spice blends. This recipe sidesteps all of that by building flavor entirely from whole, recognizable ingredients: fresh aromatics, coconut oil, real maple syrup, and either homemade or a carefully sourced compliant broth. Every component on the list is something you can verify yourself, which takes the guesswork completely out of the equation. The result is a rich, glossy stew that tastes like it took serious effort, even though the technique is mostly just patience and a good Dutch oven. Finish it with a handful of fresh parsley and it's ready to serve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!