Emulsifier Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the meat hits the pan. Tender chunks of lamb shoulder are slow-simmered with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth has soaked up layers of apple cider vinegar, pure maple syrup, turmeric, and Ceylon cinnamon. Every single ingredient here is whole and recognizable — coconut oil for searing, bone broth for body, fresh aromatics for depth — with absolutely no processed additives or hidden emulsifying agents to worry about. That can be a real challenge with store-bought broths and spice blends, which often sneak in lecithins or stabilizers, so using a homemade or AIP-compliant broth makes all the difference. The technique is straightforward: a proper sear on the lamb builds a rich, browned base, and then a long, low simmer does the rest of the work for you. A scatter of fresh parsley at the end brightens the whole bowl and makes it feel just a little fancy without any extra effort.
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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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