Low Iodine Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built around ingredients that naturally sidestep iodine concerns, this lamb stew is the kind of cold-weather comfort food that feels indulgent without requiring any complicated substitutions. Boneless lamb shoulder is seared until deeply browned, then slow-simmered in bone broth with apple cider vinegar and pure maple syrup ā a combination that creates a rich, slightly sweet braising liquid that clings beautifully to every piece of meat. Ceylon cinnamon and turmeric layer in warmth and earthiness, while fresh ginger, garlic, and onion build a fragrant base that makes the whole kitchen smell incredible. Carrots, parsnips, and sweet potato go in halfway through, soaking up all that savory-sweet broth as they turn perfectly tender. For anyone navigating iodine restrictions, this recipe leans on whole, unprocessed ingredients ā coconut oil instead of butter, sea salt used sparingly, and no packaged seasonings or broth concentrates with hidden additives. The result is a fork-tender, fall-apart stew that tastes like it simmered all day, because it basically did. A scatter of fresh parsley at the end adds a bright finish that makes the whole bowl feel complete.
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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 tasteChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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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