Nutmeg Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and built around ingredients that actually pull their weight, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then slow-cooked with carrots, parsnips, and sweet potato until everything is fall-apart soft and the broth turns rich and glossy. The flavor backbone comes from fresh ginger, turmeric, and Ceylon cinnamon — a fragrant, grounding combination that works beautifully without any of the warming spices that can sneak into traditional stew blends. Apple cider vinegar and pure maple syrup add a subtle sweet-tart brightness that keeps the whole dish from feeling heavy. Bone broth ties it all together, giving the stew a silky body that tastes like it took far more effort than it did. Fresh thyme and rosemary steep right in the pot, so every spoonful carries that herby, slow-cooked depth. Finish with a scatter of flat-leaf parsley and you've got a bowl that's genuinely impressive and completely free of the spice blends and pre-made stocks that so often hide unwanted ingredients.
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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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