Citric Acid Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of bowl that makes a cold evening feel genuinely restorative. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with sweet potato, carrots, and parsnips until everything is meltingly soft and the broth turns rich and silky. The flavor profile here is something special ā Ceylon cinnamon and turmeric layer in gentle warmth, while pure maple syrup and apple cider vinegar create a subtle sweet-tart balance that feels complex without being fussy. For anyone navigating citric acid sensitivities, packaged broths, spice blends, and even some vinegars can be surprisingly tricky to trust. This recipe sidesteps those concerns by relying on bone broth, whole fresh aromatics, and apple cider vinegar ā ingredients you can source and vet with confidence. The coconut oil used for searing keeps things clean from start to finish, and the fresh rosemary and thyme do all the heavy lifting in the herb department without any hidden additives. Scatter a little fresh parsley over the top before serving and you've got a stew that looks as good as it tastes.
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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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