Black Pepper Free Maple & Cinnamon Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of cold-weather comfort food that makes the whole kitchen smell incredible. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is meltingly soft and soaked through with flavor. The magic here comes from an unexpected but brilliant combination — Ceylon cinnamon and maple syrup layered over ginger, turmeric, and apple cider vinegar — giving the broth a warmth that feels rich without any heat or sharpness. For anyone navigating a black pepper sensitivity, this is the stew that proves you are not missing out: the aromatics do all the heavy lifting, and not a single ingredient on this list relies on pepper to deliver depth. Bone broth and a proper sear on the lamb build that savory backbone naturally, so the finished dish tastes like it simmered all day even before you add the root vegetables. A scatter of fresh parsley at the end brightens everything up just enough. This one is genuinely worth making on a Sunday and eating all week.
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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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