Citric Acid Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that are naturally free from citric acid, this slow-simmered lamb stew is the kind of comfort food that earns a permanent spot in your rotation. Avoiding citric acid can feel tricky in stews because so many store-bought broths, canned tomatoes, and seasoning blends sneak it in as a preservative — but this recipe sidesteps all of that by relying on homemade or AIP-compliant bone broth and whole, unprocessed ingredients throughout. The brightness you'd normally get from tomatoes or lemon comes instead from apple cider vinegar and pure maple syrup, which together create a beautifully balanced sweet-tart base that coaxes every bit of flavor out of the seared lamb. Coconut oil, fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and depth without any hidden additives, while carrots, parsnips, and sweet potato make the pot hearty and satisfying. The lamb shoulder is seared hard before the long, low simmer, which means you get that rich, caramelized crust built right into the broth — no shortcuts needed. By the time everything is fork-tender and fragrant with thyme and rosemary, your kitchen is going to smell absolutely incredible. A scatter of fresh parsley over the top keeps it feeling bright and finished.
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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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