Lupin Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want bubbling on the stove all afternoon. Tender chunks of boneless lamb shoulder are seared until deeply browned, then slow-simmered with carrots, parsnips, and sweet potato in a broth brightened by apple cider vinegar and pure maple syrup. Ground turmeric and Ceylon cinnamon add a gentle warmth that makes the whole kitchen smell incredible. Every ingredient here is straightforward and naturally free from lupin — no flour-based thickeners, no legume-derived additives, just honest whole foods doing all the work. The bone broth and long, low simmer do the heavy lifting, coaxing the lamb into fork-tender, shreddable pieces that practically melt into the vegetables. It's a genuinely satisfying bowl that doesn't require any substitutions or label-scanning anxiety to pull off.
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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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