Chicken 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 beautifully browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth turns rich and glossy. The combination of apple cider vinegar and pure maple syrup gives the whole dish a subtle sweet-tart backbone that plays beautifully against the earthy turmeric and fragrant Ceylon cinnamon. Fresh thyme and rosemary do the heavy lifting on aromatics, and the result is a broth you'll want to drink straight from the bowl. Because the protein here is lamb — not poultry — this is a completely natural fit for anyone avoiding chicken or other bird-based meats, with no substitutions or workarounds needed. Bone broth keeps the base deeply flavored and satisfying, while coconut oil handles the searing without any dairy. Finish with a handful of fresh parsley and you've got a stunning, hearty bowl that feels like a special occasion even on a weeknight.
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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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