Seeds Free Maple & Cinnamon Lamb Stew

Total time2 hr 10 min

Prep time20 min

Cook time1 hr 50 min

4.5

(16)

Warm, deeply aromatic, and built on layers of slow-cooked flavor, this lamb stew is the kind of meal that makes the whole house smell incredible. Tender chunks of lamb shoulder are seared until golden, then braised low and slow with sweet potato, carrots, and parsnips until everything is meltingly soft and the broth turns rich and glossy. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup gives the stew a gently sweet, warmly spiced depth that feels both comforting and a little unexpected. Apple cider vinegar cuts through the richness just enough to keep every spoonful balanced and bright. Every ingredient here is naturally free from seeds — no seed-based oils, no spice blends with hidden fillers, just whole aromatics and clean pantry staples you can feel confident about. Coconut oil handles the searing beautifully, and bone broth ties the whole braise together with body and savory backbone. Finish with a handful of fresh parsley and you have a stunning bowl that's as nourishing as it is satisfying.

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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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