Lupin Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built around ingredients that genuinely earn their place in the pot, this lamb stew is the kind of dish that makes a cold evening feel like an occasion. Bone-in lamb shoulder is seared until it develops a rich, caramelized crust, then slow-simmered with carrots, parsnips, and tart apple chunks until everything is fall-apart tender and the broth tastes like it has been cooking for days. Pomegranate juice and apple cider vinegar bring a subtle brightness that cuts through the richness of the lamb, while fresh ginger, turmeric, and Ceylon cinnamon layer in warmth without tipping the dish into any single cuisine. The fresh sage stirred in near the end is a quiet but essential move — it perfumes the whole pot and ties the fruit and spice notes together beautifully. Because every component here is a whole, recognizable ingredient, there is no need to scan labels or second-guess what is hiding in a spice blend or thickener. Lupin flour and lupin-derived additives have a way of sneaking into packaged broths, spice mixes, and even some cooking fats, but this recipe sidesteps all of that by keeping things clean and straightforward from start to finish. Finish each bowl with a scatter of fresh parsley and let the stew speak for itself.
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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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