Beef Free Maple & Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the spices hit the pan. Tender chunks of lamb shoulder are slow-simmered with turmeric, Ceylon cinnamon, fresh ginger, and a touch of maple syrup for a flavor that's earthy, subtly sweet, and completely addictive. The apple cider vinegar adds a quiet brightness that keeps the richness in check, while carrots, parsnips, and sweet potato soak up every bit of that aromatic broth. Because the recipe is built entirely around lamb, it's a natural fit for anyone steering clear of beef without having to swap or substitute a single thing. Searing the lamb in batches before the long simmer is the move that builds real depth here — don't skip it. Fresh rosemary and thyme do the heavy lifting on the herbal side, and a scatter of parsley at the end keeps things feeling vibrant. This is a stew worth making on a slow afternoon and even better the next day.
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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
- 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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