Black Pepper Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that feels like it should be complicated — but this one comes together with straightforward technique and a genuinely brilliant spice lineup. Instead of the usual black pepper heat, the warmth here comes from Ceylon cinnamon, turmeric, and ground ginger, which layer together beautifully without any sharpness or bite. That swap is the whole key: you still get a rich, complex braise that tastes like it simmered all day, just without the ingredient that so many people need to avoid. The lamb is seared hard in coconut oil first, building a deep, caramelized crust that gives the finished stew its backbone. Pomegranate juice and apple cider vinegar deglaze the pot and add a subtle fruity tang that plays off the savory bone broth, while fresh rosemary perfumes the whole braise from the inside out. Carrots and sweet potato go in partway through so they stay tender without turning to mush, and by the time the lamb is falling off the bone, everything in the pot has melded into something genuinely special. A handful of fresh parsley scattered over the top at the end keeps it bright and a little fresh against all that richness.
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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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