Black Pepper Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and faintly sweet, this lamb stew is the kind of pot that makes the whole house smell incredible on a slow afternoon. Tender chunks of seared lamb shoulder braise alongside carrots, parsnips, and sweet potato in a broth brightened by apple cider vinegar and pure maple syrup — a combination that sounds unexpected but tastes completely natural. The warmth here comes from turmeric, Ceylon cinnamon, fresh ginger, and woody herbs like thyme and rosemary, so the stew has real depth and complexity without a single crack of black pepper anywhere in the pot. That matters more than it might seem, because so many stew and braise recipes lean heavily on peppercorns for their backbone, making them tricky to adapt without losing something. This one is built from the ground up with a different flavor logic, and it works beautifully. Searing the lamb in batches before the long, low simmer is the move that makes the finished broth so rich and satisfying — don't skip it. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together.
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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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