Artificial Food Coloring Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that feels like it took serious culinary skill — and this one absolutely delivers on that promise. Every ingredient here is whole and real: bone-in lamb, fresh aromatics, root vegetables, and a spice blend built around genuine Ceylon cinnamon and turmeric rather than any pre-mixed seasoning packet that might sneak in unwanted additives. The pomegranate juice and apple cider vinegar bring a subtle brightness that balances the richness of the braise, while the sweet potato melts into the broth and adds natural body. Searing the lamb in batches before the long, low braise is the move that builds the deep, caramelized flavor you taste in every spoonful. For anyone navigating artificial dyes and synthetic colorings, this kind of recipe is a genuine relief — the gorgeous amber hue of the finished stew comes entirely from turmeric, cinnamon, and those browned bits scraped off the bottom of the pot. It's the kind of meal that fills the kitchen with an incredible aroma for hours and tastes even better the next day once the flavors have had time to settle.
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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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