Lupin 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 golden, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and full of flavor. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a gently spiced warmth, while maple syrup and apple cider vinegar add a subtle sweet-tart balance that keeps it from feeling heavy. Bone broth ties it all together into a rich, satisfying base that only gets better as it simmers. Every ingredient here is straightforward and naturally free from lupin — no flour-based thickeners, no legume fillers, nothing that sneaks in through a spice blend or store-bought shortcut. It's a genuinely wholesome bowl that doesn't ask you to compromise on depth or comfort. Finish it with a scatter of fresh parsley and you've got a showstopper that's as easy to serve to guests as it is to enjoy on a quiet weeknight.
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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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