Cashew Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is fall-apart soft and rich 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 turmeric and Ceylon cinnamon. Fresh ginger, garlic, and a bundle of thyme and rosemary round out the aromatics, making the whole kitchen smell incredible as it cooks. Many stews and sauces rely on nut-based thickeners or pre-made spice blends that can hide unexpected ingredients, but every component here is straightforward and easy to verify — coconut oil, bone broth, whole spices, and fresh vegetables. The stew thickens naturally as the root vegetables break down into the broth, so there is nothing to add and nothing to worry about. Finish each bowl with a handful of fresh parsley and you have a genuinely comforting, crowd-pleasing meal that feels special without being complicated.
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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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