Nutmeg 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. 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 has soaked up all that richness. Pomegranate juice and apple cider vinegar cut through the fattiness of the lamb with a gentle tang, while Ceylon cinnamon, turmeric, and fresh ginger add warmth without any of the heavy, cloying spice blends that often sneak nutmeg into similar dishes. Fresh sage stirred in near the end brings an herby, almost floral note that ties the whole thing together beautifully. Every ingredient here is straightforward and easy to verify, so there's no guesswork about what's actually in your bowl. It's an impressive centerpiece for a weekend dinner but honestly simple enough that the Dutch oven does most of the work for you. Finish with a scatter of fresh parsley and serve it just as it is.
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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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