Brazil Nut Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that rewards patience with serious flavor, and this version delivers on every level. Bone-in lamb shoulder or leg gets a hard sear in coconut oil before a long, gentle braise in bone broth and pomegranate juice — that combination of savory depth and subtle tartness is genuinely special. Ceylon cinnamon, turmeric, and ground ginger bloom in the pot alongside the aromatics, giving the whole stew a warmly spiced backbone that feels complex without being fussy. Carrots and sweet potato go in partway through so they turn perfectly tender without dissolving, and the fresh rosemary sprigs do quiet, fragrant work throughout the braise. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient here is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. By the time the lamb is fork-tender and shredding at the slightest nudge, your kitchen will smell incredible. A scatter of fresh parsley at the end keeps things bright and pulls the whole bowl together.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!