Gut Friendly Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built on ingredients that genuinely support a happy gut, this lamb stew is the kind of bowl that feels like medicine and comfort all at once. Bone broth forms the backbone of the liquid, lending a rich, collagen-packed base that simmers the lamb shoulder into something impossibly tender. Apple cider vinegar brightens the whole pot while also doing quiet work for digestion, and the maple syrup adds just enough sweetness to balance the earthy turmeric and fragrant Ceylon cinnamon. Carrots, parsnips, and sweet potato round things out with fiber and natural sweetness, making every spoonful feel genuinely nourishing rather than just filling. The two-stage simmer ā first the lamb alone, then the vegetables ā means nothing gets mushy, and the browned bits scraped up from the bottom of the Dutch oven give the broth a depth that tastes like it took all day. Fresh ginger and garlic layer in prebiotic goodness without any fuss, and the whole thing comes together in one pot with minimal cleanup. Scatter a little parsley on top before serving and you've got a stunning, gut-supportive dinner that's as good for a quiet weeknight as it is for impressing guests.
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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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