AIP Friendly Maple & Cinnamon Lamb Stew
Slow-braised lamb shoulder in a fragrant, lightly sweet broth is the kind of meal that makes a hard dietary protocol feel genuinely worth it. Tender cubes of lamb are seared until deeply browned, then simmered low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth has soaked up all that warmth. Ground turmeric and Ceylon cinnamon do the heavy lifting on flavor, while fresh ginger, rosemary, and thyme round out the aromatics in a way that feels complex without any off-limits ingredients. A splash of apple cider vinegar and pure maple syrup balance the broth with just enough brightness and sweetness — no nightshades, no grains, no dairy, nothing to second-guess. Bone broth forms the base, which means you're getting deep, collagen-rich body in every spoonful rather than the thin, watery result you sometimes get from compliant stews. This one serves four, so it's practical for a weeknight but impressive enough to put in front of guests who have no idea they're eating something built around a strict elimination framework. Finish with a handful of fresh parsley if you have it — it lifts the whole bowl.
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Learn more →Ingredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1.5-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp ground ceylon cinnamon
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid pure maple syrup, please tap it and change its rating to Red.
- 3 cups bone broth
- 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
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb cubes dry with paper towels and season all over with the 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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