Dairy Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes your whole kitchen smell incredible. Coconut oil stands in for butter at every stage — from searing the lamb to softening the aromatics — so there's no dairy anywhere in the pot, not even hiding in the broth. The magic here is in the layering: apple cider vinegar and pure maple syrup deglaze the fond left by the seared lamb, creating a braising liquid that's tangy, subtly sweet, and rich without a drop of cream. Turmeric and Ceylon cinnamon give the stew a warm, almost exotic depth, while fresh thyme and rosemary keep it grounded and hearty. Carrots, parsnips, and sweet potato go in halfway through, soaking up all that spiced broth until they're completely melt-in-your-mouth tender. The lamb shoulder itself becomes fork-tender and practically shreds on its own after a long, slow simmer — no shortcuts needed, just patience and a good Dutch oven. A handful of fresh parsley at the end brightens the whole bowl and makes it feel just a little fancy for something so comforting.
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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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