Mushroom Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built around bold contrasting flavors, this lamb stew is the kind of cold-weather cooking that makes the whole kitchen smell incredible. Tender chunks of seared lamb shoulder slow-simmer with sweet potato, carrots, and parsnips until everything is meltingly soft and coated in a rich, fragrant broth. The combination of pure maple syrup and apple cider vinegar gives the braising liquid a sweet-tart backbone, while Ceylon cinnamon and turmeric add gentle warmth and a gorgeous golden color. Fresh ginger and a long, slow simmer do the heavy lifting here ā no shortcuts needed, and no questionable store-bought bases that might sneak in unwanted ingredients. For anyone navigating a diet that rules out fungi, this recipe is naturally in the clear: every single component is a whole food you can see and verify. Rosemary and thyme steep into the broth as it cooks, then get pulled out before serving, leaving behind nothing but clean, herby depth. Finish with a scatter of fresh parsley and you have a bowl that looks and tastes like it took serious skill ā even though the process is mostly just patience.
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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 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 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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