Capsaicin Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Lamb stew is one of those deeply satisfying cold-weather dishes that can feel off-limits when you need to avoid capsaicin, since so many versions lean on chili powder, paprika, or harissa for their depth. This one builds every bit of its warmth and complexity from ingredients that are naturally heat-free — rosemary, garlic, Ceylon cinnamon, turmeric, and a splash of pomegranate juice that adds a subtle fruity richness you won't find in a standard stew. The Ceylon cinnamon in particular is worth seeking out; it's softer and more floral than the cassia variety, and it weaves through the braise without overpowering the savory lamb. Searing the meat in two batches before braising is the move that makes the whole pot taste like it came from a restaurant kitchen, locking in a deep, caramelized crust that flavors the broth as everything simmers low and slow. Sweet potato and carrots go in partway through so they stay tender without turning to mush, and the bone broth and apple cider vinegar round out the sauce with body and a gentle tang. By the time the lamb is falling off the bone, the whole kitchen smells incredible. A scatter of fresh parsley at the end keeps it bright and pulls everything together beautifully.
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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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