Capsaicin Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that bring natural sweetness and depth, this lamb stew is the kind of pot that makes your whole kitchen smell incredible. The combination of apple cider vinegar and pure maple syrup creates a braising liquid that's tangy, lightly sweet, and beautifully balanced — no heat required to make it interesting. Turmeric, Ceylon cinnamon, fresh ginger, and garlic do all the heavy lifting on flavor, so there's absolutely no need for chili, pepper, or any capsaicin-containing spice to make this dish sing. That's genuinely good news for anyone managing a sensitivity, since so many stews and braises lean on paprika or chili powder as a default. Here, tender lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth has turned rich and glossy. Fresh thyme and rosemary steep through the whole cook, adding an herby backbone that feels rustic and satisfying. Finish with a scatter of flat-leaf parsley and you've got a bowl that's hearty, nourishing, and completely free of anything that burns.
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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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