Peanut Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, fragrant, and deeply satisfying, this lamb stew is the kind of one-pot meal that makes the whole kitchen smell incredible. Seared lamb shoulder slow-simmers with carrots, parsnips, and sweet potato until everything is meltingly tender and coated in a rich, subtly sweet broth. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the stew a gently spiced depth, while pure maple syrup and apple cider vinegar balance the savory bone broth with just the right amount of brightness. It's a flavor profile that feels both comforting and a little unexpected — in the best possible way. Every ingredient here is naturally free from peanuts, so there's no label-scanning or substitution stress involved, just straightforward cooking with clean, whole-food staples. A Dutch oven and a little patience are really all you need to pull this off, and the low-and-slow simmer does most of the heavy lifting for you. Finish with a scatter of fresh parsley and you've got 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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