Brazil Nut Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole house smell incredible on a cold afternoon. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with apple cider vinegar, pure maple syrup, and bone broth into something genuinely special — tender, rich, and layered with flavor. Turmeric, Ceylon cinnamon, fresh ginger, and garlic build an aromatic base that feels complex without being fussy, while carrots, parsnips, and sweet potato soak up every bit of that braising liquid as they cook down to buttery softness. Every single ingredient here is straightforward and easy to verify, so there's no need to stress over hidden additives or cross-contamination from mixed-nut processing facilities. The apple cider vinegar brightens the whole dish and keeps the sweetness from the maple syrup in check, striking a balance that makes this stew taste far more sophisticated than the effort involved. A scatter of fresh parsley at the end adds a pop of color and freshness right before serving. This is honest, comforting food that earns a permanent spot in your 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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