Sesame Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and just a little sweet, 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 meltingly soft and the broth turns rich and glossy. The combination of apple cider vinegar and pure maple syrup gives the whole dish a subtle sweet-tart backbone that plays beautifully against the earthy turmeric and fragrant Ceylon cinnamon. Many store-bought stews and spice blends sneak in sesame oil or sesame-based thickeners, but every ingredient here is straightforward and easy to verify — no hidden culprits to hunt down. Coconut oil handles the searing, bone broth builds the base, and fresh ginger, garlic, thyme, and rosemary do all the heavy lifting on flavor. This is genuinely one of those recipes where the process is as satisfying as the result — the smell alone when that vinegar hits the hot pot is worth it. Finish with a scatter of fresh parsley and you have a bowl that feels both nourishing and a little special.
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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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