Almond Free Maple & Cinnamon Lamb Stew
Warm, deeply fragrant, and built for a slow afternoon in the kitchen, this lamb stew is the kind of meal that makes the whole house smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and rich. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup gives the broth a warmth that feels almost exotic without being fussy ā it's sweet, savory, and just a little tangy from the apple cider vinegar. Every ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved. The bone broth base soaks up all those aromatics beautifully, and the rosemary and thyme sprigs do quiet, steady work in the background. This is genuinely one of those stews that tastes even better the next day, making it a smart pick for batch cooking or a relaxed weekend dinner.
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Learn more āIngredients
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
- 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 3ā4 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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