Cashew 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 real flavor, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone broth and a long, slow simmer coax the lamb shoulder into something fork-tender and almost silky, while Ceylon cinnamon and fresh ginger give the broth a gentle warmth that feels both exotic and completely comforting. A splash of apple cider vinegar and a drizzle of pure maple syrup balance each other beautifully, adding brightness and just a whisper of sweetness without tipping into dessert territory. Chunky carrots, parsnips, and sweet potato soak up all that fragrant liquid as they cook, making every spoonful a little different. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any nut-based thickeners — the stew gets its body from the vegetables and a proper sear on the lamb, nothing more. Every ingredient here is straightforward and easy to source, so there's no need to scrutinize labels or worry about hidden additives sneaking in. 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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