Honey Free Maple & Apple Cider Lamb Stew
Rich, warming, and deeply satisfying, this lamb stew layers tender braised meat with sweet root vegetables in a broth that smells absolutely incredible while it simmers. The trick to its complex sweetness is pure maple syrup — a completely honey-free swap that brings just the right amount of warmth without any of the floral notes that honey would add. Apple cider vinegar balances it out beautifully, cutting through the richness of the lamb and lifting the whole pot. Aromatics like fresh ginger, turmeric, and Ceylon cinnamon give the broth an almost golden, spiced depth that feels both comforting and a little unexpected for a classic stew. Carrots, parsnips, and sweet potato soak up all of that flavor as they cook down until completely fork-tender, making every spoonful hearty and satisfying. Searing the lamb in batches before braising is the step you absolutely cannot skip — it builds the browned, savory base that makes the finished dish taste like it came from a proper kitchen. Finish with a scatter of fresh parsley and you have a bowl that is genuinely impressive with very little fuss.
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!