Rice 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 one-pot meal that makes the whole kitchen smell incredible. Seared lamb shoulder gets low-and-slow treatment in a broth built on apple cider vinegar, pure maple syrup, and bone broth — a combination that sounds unexpected but creates a rich, slightly tangy depth that's genuinely hard to stop eating. Ceylon cinnamon and turmeric layer in gentle warmth without tipping the dish into dessert territory, while carrots, parsnips, and sweet potato soak up every bit of that fragrant braising liquid. The whole thing is naturally grain-free and completely built around whole, unprocessed ingredients, so there's no need to swap anything out or check labels for hidden fillers. Skipping rice as a base is a non-issue here — the sweet potato and root vegetables make the stew hearty and satisfying entirely on its own. A Dutch oven and a little patience are really all you need, and the payoff is fork-tender lamb that practically falls apart when you press it. Finish with a scatter of fresh parsley and you've got a bowl that looks as good as it tastes.

About Fig

Fig 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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!