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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Pat the lamb cubes dry with paper towels and season all over with the salt.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
