Nitrate & Nitrite Free Pomegranate, Apple & Sage Lamb Stew
Warm, deeply aromatic, and built around whole ingredients you can actually trust, this lamb stew is the kind of pot that makes the whole kitchen smell incredible. Bone-in lamb shoulder is seared until deeply browned, then slow-simmered with carrots, parsnips, and tart apple chunks until everything is fall-apart tender and the broth is rich with layered flavor. Pomegranate juice and apple cider vinegar bring a bright, slightly tangy backbone, while fresh ginger, turmeric, and Ceylon cinnamon add gentle warmth without any heat. Fresh sage stirred in near the end keeps the herbaceous notes clean and vivid rather than muddy. For anyone navigating nitrate and nitrite concerns, this recipe is a genuinely satisfying find in the braised-meat category — every ingredient is a whole food, from the bone broth to the coconut oil used for searing, with no cured or processed meats anywhere in the pot. The depth of flavor here comes entirely from technique and fresh aromatics, so there is nothing to second-guess on the label front. Finish each bowl with a scatter of fresh parsley and you have a stunning, fuss-free stew that tastes like it took far more effort than it did.
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!