Carrageenan Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built on a foundation of real whole ingredients, this lamb stew is the kind of bowl that makes a cold evening feel genuinely luxurious. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is meltingly soft and infused with the gentle heat of Ceylon cinnamon and fresh ginger. The combination of pure maple syrup and apple cider vinegar creates a subtle sweet-tart depth that makes the broth completely irresistible for dunking or spooning straight from the bowl. For anyone navigating carrageenan concerns, the tricky part with stews and braises is often the store-bought broth or pre-seasoned meat ā many commercial broths sneak in additives and stabilizers that don't belong on a clean ingredient list. This recipe sidesteps all of that by building its rich, glossy liquid from bone broth, aromatics, and a careful layering of spices, with no thickeners or emulsifiers needed. The long, low simmer does all the work, coaxing natural body out of the lamb and root vegetables on their own terms. Fresh rosemary and thyme tie everything together, and a scatter of flat-leaf parsley at the end keeps it bright and vibrant right before serving.
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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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