Breastfeeding Friendly Maple & Cinnamon Lamb Stew
Warm, deeply savory, and just a little sweet, this lamb stew is the kind of bowl that feels genuinely restorative ā exactly what a nursing parent needs after a long day. Lamb is a rich source of iron and zinc, both of which matter during the postpartum period, and the bone broth adds an extra layer of nourishing depth to every spoonful. The sweet potato, carrots, and parsnips bring natural sweetness and fiber, while Ceylon cinnamon and fresh ginger give the whole pot a gentle, warming complexity that never feels heavy. A touch of maple syrup and apple cider vinegar balances the braise beautifully, so the flavor is layered and interesting without relying on anything processed or artificial. Coconut oil handles the searing, and the aromatics ā garlic, turmeric, rosemary, thyme ā build a fragrant base that makes your kitchen smell incredible from the first sizzle. The low-and-slow simmer does most of the work for you, leaving the lamb fork-tender and the vegetables perfectly soft by the time you're ready to eat. Finish with a scatter of fresh parsley and you've got a wholesome, satisfying meal that genuinely takes care of you.
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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)
Can be omittedflat-leaf parsley
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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