Paraben 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 whole ingredients from start to finish, this lamb stew is the kind of bowl that makes a cold evening feel genuinely luxurious. Tender chunks of seared lamb shoulder slow-simmer with carrots, parsnips, and sweet potato until everything is meltingly soft and infused with the gentle heat of fresh ginger and Ceylon cinnamon. Pure maple syrup and apple cider vinegar bring a subtle sweet-tart balance that makes the broth taste far more complex than the ingredient list suggests. Cooking paraben-free means being thoughtful about what goes into your food, and every single component here — coconut oil, bone broth, fresh herbs, real maple syrup — is as clean and straightforward as it gets, with no processed additives or preservatives to second-guess. The searing step is worth every extra minute, building a rich, caramelized crust on the lamb that deepens the entire stew as it braises low and slow. Fresh rosemary and thyme do the heavy lifting on fragrance, and a scatter of flat-leaf parsley at the end keeps things bright and fresh. This is genuinely satisfying comfort food that doesn't ask you to compromise on anything.

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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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