Macadamia Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built for slow cooking, this lamb stew layers tart apple, pomegranate juice, and fresh sage into something that tastes like it took far more effort than it actually did. Bone-in lamb shoulder is seared until deeply browned in coconut oil before a long, gentle simmer coaxes it into fork-tender, pull-apart perfection. The combination of Ceylon cinnamon, turmeric, and fresh ginger gives the broth a subtle warmth that feels exotic without being overwhelming, while the apple chunks added near the end melt into the stew and balance the richness of the meat beautifully. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone that keeps every spoonful from feeling heavy. Root vegetables like carrots and parsnips soak up all that savory broth and become impossibly silky by the time the stew is done. For anyone navigating tree nut concerns, this recipe is naturally free of them — every ingredient on the list is straightforward and easy to verify, with no specialty products that tend to carry cross-contamination warnings. Finish with a scatter of fresh parsley and bring the whole pot straight to the table.
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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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