Walnut 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 for a slow afternoon in the kitchen, this lamb stew is the kind of meal that makes the whole house smell incredible. Tender chunks of lamb shoulder are seared until deeply browned, then braised low and slow with carrots, parsnips, and sweet potato until everything is meltingly soft and rich. The combination of Ceylon cinnamon, turmeric, fresh ginger, and a touch of maple syrup gives the broth a gently sweet, 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. For anyone navigating tree nut allergies, this recipe is naturally free of walnuts and any nut-based thickeners — every ingredient here is straightforward, with no hidden surprises to worry about. Bone broth and coconut oil do all the heavy lifting to create a silky, satisfying sauce without any shortcuts. Finish it with a scatter of fresh parsley and you have a bowl that looks and tastes like it took serious effort, even though the stove does most of the work.

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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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