Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole house smell incredible on a cold evening. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a gently spiced depth, while pure maple syrup and apple cider vinegar balance everything with a subtle sweetness and a mild tang — no citrus required. That's actually great news if you're navigating a citrus sensitivity, because so many braised meat recipes lean on orange juice or lemon to brighten the sauce; here, the vinegar and maple do that job beautifully. Lamb shoulder is the ideal cut for low-and-slow cooking, turning fork-tender and almost silky after a long simmer in bone broth. Chunky carrots, parsnips, and sweet potato soak up all that spiced liquid and round out the stew into a genuinely complete, hearty meal. A final scatter of fresh parsley lifts everything just before serving, adding a pop of color without any citrus-forward garnish to worry about. This is the kind of recipe you'll want to keep on rotation all winter long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the lamb cubes dry with paper towels and season all over with the salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
