Caffeine Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that are naturally free of any stimulants, this hearty lamb stew is the kind of bowl that makes a cold evening feel like a celebration. Tender chunks of seared lamb shoulder slow-simmer alongside sweet potato, carrots, and parsnips until everything is fall-apart soft and soaked through with flavor. The combination of apple cider vinegar and pure maple syrup gives the broth a subtle sweet-tart depth that plays beautifully against the earthy warmth of turmeric, Ceylon cinnamon, and fresh ginger. Coconut oil handles the searing, and bone broth forms the rich, collagen-packed base — no coffee, tea, or any other caffeinated ingredient anywhere in sight. Fresh thyme and rosemary steep into the pot during the long simmer, then get pulled out before serving so you're left with clean, herby flavor without any woody bits. A scatter of flat-leaf parsley at the end brightens the whole dish and makes it look as good as it tastes. This is the kind of stew you make on a Sunday and find yourself thinking about all week.
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!