Seed Oil Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and faintly sweet, this slow-simmered lamb stew is the kind of pot that makes the whole house smell incredible. Coconut oil stands in for the usual canola or vegetable oil, handling the high-heat sear on the lamb shoulder without a drop of refined seed oil in sight. The flavor backbone comes from apple cider vinegar and pure maple syrup, which deglaze the pot and balance the richness of the meat in a way that feels almost effortless. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and complexity, while carrots, parsnips, and sweet potato soak up the bone broth as everything slowly braises together. The result is fork-tender lamb and melt-soft vegetables in a glossy, aromatic broth that tastes like it took far more effort than it did. A scatter of fresh parsley at the end brightens the whole bowl just before serving. This is cold-weather comfort food done right, with every ingredient pulling its weight.
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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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