Legume Free Maple & Cinnamon Lamb Stew
Warm, fragrant, and deeply satisfying, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Seared lamb shoulder slow-simmers with carrots, parsnips, and sweet potato until everything is fall-apart tender and coated in a rich, subtly sweet broth. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the stew a gently spiced backbone, while maple syrup and apple cider vinegar balance each other into something genuinely complex — not sweet, not sharp, just right. Bone broth deepens the base, and the rosemary and thyme do quiet, steady work in the background before being pulled out at the end. For anyone navigating a legume-free approach, this recipe is naturally built around meat, root vegetables, and aromatics — no beans, lentils, or legume-derived ingredients anywhere in the pot. It's a hearty, nourishing bowl that doesn't ask you to compromise on flavor or comfort, just to let it simmer low and slow until it's ready.
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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.
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