Soy Free Maple & Apple Cider Lamb Stew
Warm, deeply savory, and faintly sweet, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Boneless lamb shoulder is seared until deeply browned in coconut oil, then slow-cooked in a fragrant broth spiked with apple cider vinegar and pure maple syrup — a combination that tenderizes the meat and builds a rich, complex sauce without a drop of soy in sight. Turmeric, Ceylon cinnamon, fresh ginger, and garlic layer in warmth and depth, while carrots, parsnips, and sweet potato soak up every bit of that braising liquid as they turn completely tender. Soy can sneak into store-bought broths, sauces, and even spice blends, but every ingredient here is straightforward and easy to verify, making this a genuinely stress-free cook. The long, low simmer does the heavy lifting — by the time the lamb is fork-tender and practically shredding on its own, the whole kitchen smells incredible. A scatter of fresh parsley at the end brightens everything up just before serving. This is hearty, nourishing comfort food that doesn't ask you to compromise on flavor or peace of mind.
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!