Low Iodine Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

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 — 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 — 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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Ingredients

4 servings

2 lb boneless lamb shoulder, cut into 1.5-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
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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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