Mustard Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and fragrant with ginger, turmeric, and fresh herbs, this slow-simmered lamb stew is the kind of bowl that makes a cold evening feel genuinely cozy. The braising liquid gets its magic from apple cider vinegar and pure maple syrup — a combination that tenderizes the lamb beautifully while building a broth that's tangy, lightly sweet, and completely addictive. Mustard has a sneaky way of showing up in store-bought broths, spice blends, and even pre-marinated meats, but every ingredient here is straightforward and easy to vet, so you can cook with total confidence. Coconut oil handles the searing, and the spice profile leans on turmeric and Ceylon cinnamon rather than any condiment-based shortcuts. Chunks of carrot, parsnip, and sweet potato soak up all that braising goodness as they simmer down to melt-in-your-mouth tenderness alongside fork-tender lamb shoulder. A scatter of fresh parsley at the end brightens the whole thing just before serving. This is hearty, nourishing comfort food that doesn't ask you to compromise on flavor or safety.
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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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