Sesame Free Pomegranate, Apple & Sage Lamb Stew
Slow-braised lamb stew is the kind of dish that makes a whole house smell incredible, and this version layers in pomegranate juice, tart apple, and fresh sage for a depth of flavor that feels genuinely special. Bone-in lamb shoulder is seared hard in coconut oil before a long, gentle simmer, which means the meat becomes fork-tender and practically falls apart on its own. The pomegranate juice and apple cider vinegar bring a bright, fruity acidity that cuts through the richness of the lamb, while Ceylon cinnamon, turmeric, and fresh ginger add warmth without tipping the whole thing into heavy territory. Carrots, parsnips, and apple chunks round out the pot with natural sweetness and body, so the broth thickens into something deeply satisfying without any flour or starch. For anyone navigating sesame sensitivities, this recipe is completely free of tahini, sesame oil, and any of the other places sesame tends to sneak into slow-cooked dishes — every ingredient here is straightforward and easy to verify. A scatter of fresh parsley at the end keeps things bright and a little elegant. This is weekend cooking at its most rewarding.
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!