Macadamia Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Boneless lamb shoulder is seared until deeply browned, then slow-cooked in a fragrant broth of apple cider vinegar, pure maple syrup, and bone broth until it practically falls apart at the touch of a fork. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in a subtle warmth that feels complex without being fussy, while carrots, parsnips, and sweet potato soak up every bit of that glossy, aromatic braising liquid. The whole thing comes together in a single Dutch oven, which means less cleanup and more time to enjoy the incredible smell filling your kitchen. Every ingredient here is straightforward and naturally free from tree nuts of any kind — no swaps or substitutions needed, just honest, wholesome cooking from start to finish. A scatter of fresh flat-leaf parsley at the end brightens the bowl and makes it look as good as it tastes. This is cold-weather comfort food at its very best.
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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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