Hazelnut Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew is the kind of meal that makes the whole house smell incredible on a cold afternoon. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and the broth turns rich and glossy. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup gives the stew a gently sweet, warmly spiced depth that feels both comforting and a little unexpected. Apple cider vinegar cuts through the richness just enough to keep every bite balanced and bright. For anyone navigating tree nut allergies, this recipe is naturally free of hazelnuts and any nut-based ingredients ā every component is straightforward, whole-food, and easy to verify. There are no specialty sauces or spice blends hiding questionable additives, just honest pantry staples doing serious flavor work. Finish with a scatter of fresh parsley and you have a bowl 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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