Nutmeg Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply savory, and just a little sweet, this lamb stew is the kind of pot that makes the whole kitchen smell incredible on a cold evening. Tender chunks of seared lamb shoulder braise low and slow alongside carrots, parsnips, and sweet potato until everything is meltingly soft and full of flavor. The combination of Ceylon cinnamon, fresh ginger, and turmeric gives the broth a gently spiced warmth, while maple syrup and apple cider vinegar add a subtle sweet-tart balance that keeps every bite interesting. Many classic stew and spice-blend recipes lean on nutmeg as a background note, but this one builds all of its depth through aromatics and technique — no shortcuts, no hidden spices to second-guess. Searing the lamb in batches before the long simmer is the move that locks in that rich, caramelized crust and makes the finished broth taste like it cooked all day. Bone broth ties everything together and gives the stew a silky, satisfying body that feels genuinely nourishing. Finish with a scatter of fresh parsley and you have a bowl that looks as good as it tastes.

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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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