Mustard Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built on layers of sweet and savory contrast, this lamb stew is the kind of dish that makes a whole kitchen smell incredible. Bone-in lamb shoulder is seared until deeply browned, then slowly simmered with carrots, parsnips, and tart apple chunks until everything is fall-apart tender and the broth turns rich and silky. Pomegranate juice and a splash of apple cider vinegar bring a gentle brightness that balances the earthiness of turmeric, Ceylon cinnamon, and fresh ginger — no condiments or spice blends required, so there's zero concern about hidden mustard sneaking in through a sauce or seasoning packet. Fresh sage stirred in near the end adds a herbal depth that ties the whole pot together beautifully. This is a recipe where every ingredient earns its place, and the result tastes far more complex than the straightforward steps suggest. Serve it ladled into deep bowls with a scatter of fresh parsley, and don't be surprised if everyone asks for seconds.
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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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