Carrageenan Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply savory, and layered with unexpected brightness, this lamb stew is the kind of pot that makes the whole kitchen smell incredible from the moment the meat hits the pan. Bone-in lamb shoulder is seared until deeply browned in coconut oil, then slow-simmered 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 apple cider vinegar bring a gentle tartness that cuts through the richness of the lamb, while fresh ginger, turmeric, and Ceylon cinnamon add warmth without overwhelming the dish. Sliced sage goes in toward the end, perfuming the stew with an herby, almost floral note that ties the whole thing together beautifully. For anyone navigating ingredient labels carefully, this recipe keeps things clean and straightforward — every component is a whole food or a simple pantry staple, with no processed thickeners or additives to second-guess. Bone broth forms the base, so the final stew has a naturally silky body that feels luxurious without relying on anything artificial. Ladle it into deep bowls and finish with a scatter of fresh parsley for a little color — this one is genuinely dinner-party worthy with weeknight-level effort.
About FigFig 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!