Seeds 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 gets a proper sear in coconut oil before slow-simmering with apple cider vinegar, pure maple syrup, and bone broth into something genuinely rich and tender. Turmeric and Ceylon cinnamon give the broth a subtle warmth, while fresh thyme and rosemary round everything out without overpowering the natural sweetness of the carrots, parsnips, and sweet potato. For anyone navigating a seeds-free approach, this recipe is a quiet win — every single ingredient is naturally free of seeds and seed-derived oils, with coconut oil standing in as the cooking fat and the seasoning kept to whole spices and fresh aromatics. There are no hidden seed oils, no spice blends with mystery fillers, and no condiments to second-guess. The apple cider vinegar and maple syrup do double duty as both a flavor brightener and a way to lift all those gorgeous browned bits from the bottom of the pot, building a broth that tastes like it simmered all day. By the time the lamb is fork-tender and the vegetables are meltingly soft, you have a bowl that feels genuinely nourishing — finish it with a handful of fresh parsley and dinner is done.
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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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