Dairy 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 for a slow simmer, this stew layers tender lamb shoulder with sweet potato, carrots, and parsnips in a broth that's equal parts cozy and complex. Ceylon cinnamon and turmeric give it a gently spiced backbone, while maple syrup and apple cider vinegar create a sweet-tart balance that makes the whole pot taste like it's been cooking all day — because it has. Coconut oil stands in for butter at every stage, from searing the lamb to softening the aromatics, so the richness you'd expect from a classic stew is fully intact without a drop of dairy. Bone broth deepens the base, and the natural starches from the sweet potato help thicken everything into a glossy, satisfying sauce as it simmers. The two-stage cook — lamb first, root vegetables added later — means nothing gets mushy, and every component holds its own in the bowl. Fresh rosemary and thyme do the heavy lifting on fragrance, with optional parsley scattered over the top for a bright finish. It's the kind of one-pot meal that rewards patience and fills the kitchen with a smell that's genuinely hard to walk away from.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!