Nitrate & Nitrite Free Maple & Cinnamon Lamb Stew
Warm, deeply aromatic, and built on nothing but whole, clean ingredients, this lamb stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is meltingly soft and soaked through with flavor. The magic here is in the layering ā Ceylon cinnamon and turmeric give the broth a gentle warmth and golden hue, while pure maple syrup and apple cider vinegar balance each other into something that tastes almost complex enough to have taken days. For anyone navigating processed meats and cured products at the grocery store, cooking a stew like this from scratch is genuinely liberating ā every single ingredient is exactly what it says it is, with no hidden additives to second-guess. Bone broth, fresh aromatics, and a Dutch oven do all the heavy lifting, so the process is straightforward even if the result tastes anything but simple. Finish it with a scatter of fresh parsley and you have a bowl that looks as good as it tastes.
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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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