Barley Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply aromatic, and built on layers of slow-cooked flavor, this lamb stew is the kind of meal that makes the whole kitchen smell incredible. Tender chunks of lamb shoulder are seared until golden, then braised low and slow with sweet potato, carrots, and parsnips until everything is meltingly soft and rich. The combination of pure maple syrup, apple cider vinegar, and Ceylon cinnamon gives the broth a subtle sweet-savory depth that feels almost exotic without being fussy. Fresh ginger and turmeric round out the aromatics, adding warmth and a gorgeous golden hue to the finished dish. Every single ingredient here is naturally free from grain-based thickeners or malt-derived additives — the broth gets its body from the slow simmer itself, no flour or grain products needed. It's a genuinely satisfying one-pot dinner that works beautifully for anyone navigating grain sensitivities without wanting to sacrifice comfort or bold flavor. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

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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
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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