Gluten 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 slow cooking, this lamb stew is the kind of bowl that makes a cold evening feel like a gift. Tender chunks of seared lamb shoulder melt into a broth that's layered with Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup — sweet, savory, and just a little unexpected in the best way. Carrots, parsnips, and sweet potato soak up every bit of that fragrant liquid as the stew simmers low and slow, turning the whole pot into something genuinely special. Every single ingredient here is naturally free from gluten, so there's no need to swap anything out or second-guess a label — the bone broth, coconut oil, apple cider vinegar, and pure maple syrup all work together without any hidden grain-based thickeners or additives. The sear on the lamb is worth the extra few minutes; those browned bits deglazed with vinegar and maple syrup are what give the broth its incredible depth. Fresh rosemary and thyme do the heavy lifting on the herbal side, and a handful of parsley scattered over the top at the end keeps everything feeling bright and alive. This is the kind of stew you'll want to make on a Sunday and eat all week.

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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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