Nightshade Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that are naturally free from nightshades, this lamb stew is the kind of cold-weather comfort food that feels like it took all day — even if your Dutch oven is doing most of the heavy lifting. Boneless lamb shoulder is seared until deeply browned before slow-simmering in bone broth, which builds a rich, collagen-thick base without relying on tomatoes, peppers, or any of the usual stew shortcuts that would otherwise be off-limits. Apple cider vinegar and pure maple syrup step in to add that bright, slightly sweet depth you'd normally chase with tomato paste, and they do it beautifully. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and complexity, while carrots, parsnips, and sweet potato make the bowl genuinely hearty and satisfying. The fresh thyme and rosemary steep right into the broth as everything simmers low and slow, so by the time the lamb is fork-tender and practically falling apart, the whole pot smells incredible. It's the kind of stew that proves you don't need a single nightshade to land a deeply flavorful, soul-warming bowl.
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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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