Warm, deeply aromatic, and built on genuinely clean ingredients, this lamb stew is the kind of cold-weather comfort food that earns a permanent spot in your rotation. Coconut oil stands in as the cooking fat, so there's no canola, sunflower, or soybean oil anywhere near the pot — just a rich, neutral base that lets the real flavors shine. Those flavors are something special: Ceylon cinnamon and turmeric layer in gentle warmth and earthiness, while maple syrup and apple cider vinegar create a sweet-tangy backbone that makes the broth taste like it simmered all day (because it did). Lamb shoulder is the ideal cut here — it turns fork-tender and almost silky after a long, slow braise, soaking up every bit of that fragrant bone broth. Carrots, parsnips, and sweet potato round things out with natural sweetness and enough heft to make each bowl a full meal. Fresh rosemary and thyme do the heavy lifting on the herb side, and a scatter of parsley at the end keeps everything feeling bright. It's the rare stew that feels both nourishing and genuinely exciting to eat.
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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.
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