MSG Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply aromatic, and built on nothing but whole, honest ingredients, this lamb stew is the kind of bowl that makes a cold evening feel like a reward. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is fall-apart soft and soaked through with flavor. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of pure maple syrup creates a broth that is subtly sweet, gently spiced, and genuinely complex — no flavor packets or shortcuts required. Apple cider vinegar adds a quiet brightness that keeps the richness of the lamb in check, while bone broth gives the whole pot a satisfying, full-bodied depth. For anyone navigating a diet that rules out processed flavor enhancers, this recipe is a natural fit — every ingredient is straightforward and easy to verify, from the coconut oil used for searing to the fresh rosemary and thyme that perfume the broth. The two-stage simmer is worth every minute, giving the lamb time to become truly fork-tender before the root vegetables join in and soak up all that spiced, maple-kissed liquid. Finish with a scatter of fresh parsley and you have a stew that looks and tastes like it took serious effort, even though the process is mostly hands-off.

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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
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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