Almond Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and layered with unexpected brightness, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone-in lamb shoulder is seared until deeply browned in coconut oil, then slow-cooked with carrots, parsnips, and tart Granny Smith apples until everything is fall-apart tender and the broth is rich with all those accumulated juices. Pomegranate juice and a splash of apple cider vinegar give the whole thing a subtle tartness that cuts right through the richness of the lamb, while Ceylon cinnamon, turmeric, and fresh ginger add warmth without tipping into sweetness. Fresh sage stirred in near the end keeps the flavor bright and herby rather than muddy. Tree nut allergies can make richly spiced stews a minefield — many rely on almond flour as a thickener or toasted nuts as a garnish — but every ingredient here is straightforward and easy to verify. The result is a bowl that feels genuinely special, the kind of recipe that earns a permanent spot in your cold-weather rotation.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb bone-in lamb shoulder, cut into 2-inch pieces
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 2 medium tart apples (such as granny smith), peeled, cored, and cut into 1-inch chunks
- ¼ cup pomegranate juice
- 1 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 tbsp fresh sage leaves, thinly sliced
For serving
- 1 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with 1 tsp fine sea 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 pieces and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two surfaces. Transfer the seared lamb to a plate and set aside.
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