Pregnancy Friendly Maple & Cinnamon Lamb Stew
Warm, deeply fragrant, and built around ingredients that genuinely nourish, this stew is the kind of meal that feels like a hug on a cold evening. Lamb shoulder is a fantastic source of iron and protein ā two nutrients that matter enormously during pregnancy ā and slow-simmering it until fork-tender makes it easy to eat and digest. The bone broth adds a rich, collagen-forward base, while sweet potato, carrots, and parsnips bring natural sweetness and a solid hit of folate and fiber. Ceylon cinnamon and turmeric give the broth a warm, subtly spiced depth without any heat that might be unwelcome, and a touch of maple syrup and apple cider vinegar keeps the whole thing beautifully balanced. Everything here is whole, recognizable, and cooked from scratch, so there are no hidden additives or preservatives to second-guess. Fresh ginger rounds out the aromatics and can be a welcome addition when nausea is still lingering in the background. It's a genuinely satisfying one-pot dinner that works just as well reheated the next day.
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Learn more āIngredients
4 servings
- 2 lb boneless lamb shoulder, cut into 1.5-inch cubes
Ingredient noteCook all meat thoroughly when pregnant.
- 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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