Almond Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers deep, layered flavor from the very first simmer. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before a long, gentle braise in bone broth and pomegranate juice — that combination of savory and subtly tart is genuinely special. Ceylon cinnamon, turmeric, and ground ginger bloom into the aromatics early on, giving the broth a warmth that feels complex without being heavy. Chunks of sweet potato and carrot go in partway through, soaking up all that braising liquid until they're completely tender and almost silky. Because every ingredient here is straightforward and whole-food, there's no need to scan labels for hidden nut-based thickeners or almond-derived additives that can sneak into packaged spice blends and broths. Fresh rosemary sprigs do the heavy lifting on the herbal side, and a handful of parsley scattered over the top at the end keeps things bright. This is the kind of stew worth making on a slow weekend afternoon when you have time to let the pot do its thing.
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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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