Gelatin Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and fragrant with ginger, turmeric, and fresh herbs, this lamb stew is the kind of pot you want simmering on the stove all afternoon. The broth gets its richness from bone broth and those gorgeous browned bits scraped up after searing the lamb, so there's no need for any thickening agents or additives that might sneak gelatin into the mix. Apple cider vinegar and pure maple syrup bring a subtle sweet-tart balance that makes the whole thing taste far more complex than the ingredient list suggests. Chunks of carrot, parsnip, and sweet potato soak up every bit of that spiced broth as they cook down to melt-in-your-mouth tenderness alongside the fork-shredding lamb shoulder. Ceylon cinnamon and turmeric give it a warmth that feels almost exotic without veering into unfamiliar territory — this is still deeply comforting, crowd-pleasing stew food. A scatter of fresh flat-leaf parsley at the end brightens everything up just before serving. It's the kind of recipe that rewards patience and fills the whole house with an irresistible smell.
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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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