Rice Free Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that practically cooks itself once everything is in the pot, and this version brings something genuinely special to the table. Tart Granny Smith apples and pomegranate juice give the broth a bright, fruity depth that balances the richness of bone-in lamb shoulder, while fresh sage, Ceylon cinnamon, and turmeric layer in warmth without tipping into heaviness. Carrots and parsnips soak up all of that fragrant liquid as they simmer, turning buttery-soft alongside the lamb, which becomes fork-tender and practically falls apart on its own. The whole thing is built around whole, unprocessed ingredients — no grains, no fillers, no starchy thickeners — so it works beautifully for anyone navigating a grain-free or rice-free table without wanting to sacrifice a single bit of comfort or flavor. Searing the lamb in batches in coconut oil before building the braise is the move that makes the final stew taste like it came from a serious kitchen, not a shortcut. Serve it straight from the Dutch oven with a scatter of fresh parsley and a good crusty alternative on the side, or just let the broth do all the talking on its own.
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!