Eggless 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. Bone-in broth, apple cider vinegar, and a touch of pure maple syrup build a braising liquid that's complex without being fussy — earthy turmeric and Ceylon cinnamon round everything out beautifully. The lamb shoulder gets a proper sear in coconut oil first, which locks in flavor and gives the whole dish that rich, slow-cooked depth you'd expect from a restaurant braise. Carrots, parsnips, and sweet potato go in halfway through, so they turn perfectly tender without going mushy. Because every ingredient here is naturally egg-free — no binders, no egg-washed pastry, no hidden emulsifiers — there's nothing to swap or second-guess. It's a genuinely satisfying one-pot meal that works just as well for a cozy weeknight dinner as it does for feeding a crowd. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.
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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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