Turkey Free Pomegranate, Apple & Sage Lamb Stew
Hearty, warming, and layered with unexpected depth, this lamb stew is the kind of pot you want simmering on the stove all afternoon. Bone-in lamb shoulder is seared until deeply browned, then slow-cooked with carrots, parsnips, and tart Granny Smith apples until everything is fall-apart tender and the broth turns rich and silky. Pomegranate juice and apple cider vinegar bring a bright, fruity acidity that cuts right through the richness of the lamb, while fresh sage, Ceylon cinnamon, and a touch of turmeric give the whole thing a warmly spiced, almost autumnal character. The ginger adds a subtle heat that sneaks up on you in the best way. This is a genuinely satisfying cold-weather meal that leans on lamb as the star protein — no substitutions needed, no compromises made. A scatter of fresh parsley at the end keeps it feeling vibrant and fresh right up until the last spoonful.
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!