Low Sugar Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that feels almost indulgent — and this version earns every bit of that reputation without leaning on sweeteners to get there. The richness comes entirely from properly seared bone-in lamb, a generous pour of pomegranate juice, and bone broth, which together build a braising liquid that is complex, savory, and naturally a little tart. Ceylon cinnamon, turmeric, and ground ginger layer in warmth without tipping the pot into sweetness, making the spice profile feel aromatic and grounding rather than dessert-adjacent. Sweet potato and carrots add body and a gentle earthiness that rounds out the stew beautifully, all without a gram of added sugar anywhere in the pot. For anyone navigating labels and ingredient lists at the store, this recipe sidesteps the usual hidden-sweetener traps entirely — every ingredient is whole, straightforward, and doing real work. The apple cider vinegar and pomegranate juice bring brightness and depth the way a good cook's instinct should, not a shortcut. Finish it with a scatter of fresh parsley and you have a bowl that looks and tastes like it took serious effort, even if the Dutch oven did most of the heavy lifting.
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Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
- 1 tsp fine sea salt
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2 medium carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 3 sprigs fresh rosemary
- ½ tsp ground ceylon cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 3 cups bone broth
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the lamb pieces thoroughly dry with paper towels, then season all over with the 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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