Pistachio Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the meat hits the pan. Boneless lamb shoulder is seared until deeply browned, then slow-simmered with apple cider vinegar, pure maple syrup, and bone broth into something rich and almost silky. Ground turmeric and Ceylon cinnamon add a gentle warmth that plays beautifully against the natural sweetness of carrots, parsnips, and sweet potato. Fresh thyme and rosemary do the heavy lifting in the background, rounding out every spoonful with herby depth. Because every ingredient here is whole and straightforward — no spice blends, no packaged shortcuts, no shared-facility snack foods — you can cook with complete confidence that nothing unwanted has snuck in. It's the kind of recipe that rewards patience: the low-and-slow simmer transforms tough shoulder meat into fork-tender, pull-apart bites that practically melt. Finish with a scatter of fresh parsley and you've got a bowl that feels genuinely special, whether it's a weeknight dinner or a slow Sunday meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!