Artificial Flavors Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Rich, slow-braised lamb stew is exactly the kind of comfort food that should taste like it came from a real kitchen — and this one absolutely does. Every layer of flavor here comes from whole, recognizable ingredients: fresh rosemary sprigs, minced garlic, ground turmeric, and a splash of pomegranate juice that adds a subtle tartness without a drop of anything synthetic. Ceylon cinnamon is the quiet star, bringing a softer, more floral warmth than the cassia variety, and it plays beautifully against the savory depth of bone broth and seared lamb. Coconut oil gets the meat into a deep, caramelized crust before the long braise even begins, which means the finished stew has that layered, slow-cooked richness that shortcuts simply cannot replicate. Sweet potato and carrots go in partway through, soaking up all those spiced, tangy braising juices until they're completely tender and almost melting. It's the kind of pot that fills your kitchen with an aroma that makes everyone wander in asking what's for dinner. Scatter a little fresh parsley over the top and serve it straight from the Dutch oven — no fuss, no mystery ingredients, just genuinely good food.
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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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