Gut Friendly Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that genuinely support a happy gut, this lamb stew is the kind of bowl that feels like medicine without tasting like it. Bone broth forms the rich, collagen-packed base, while apple cider vinegar adds a gentle tang that also helps tenderize the lamb as it slowly simmers. Turmeric and fresh ginger bring their well-known anti-inflammatory credentials to every spoonful, and Ceylon cinnamon — milder and less harsh than the cassia variety — rounds out the spice blend without overwhelming sensitive systems. Coconut oil handles the searing, keeping the whole recipe free from seed oils that can be tricky for some people. The lamb shoulder becomes genuinely fork-tender after a long, low simmer, and the carrots, parsnips, and sweet potato soak up all that fragrant broth until they're meltingly soft. A drizzle of pure maple syrup adds just enough sweetness to balance the vinegar without spiking the flavor profile. It's a deeply nourishing, one-pot meal that proves eating for your gut doesn't mean sacrificing any of the comfort.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!