Cashew Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying meal that makes the whole house smell incredible, and this version delivers on every level. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in a rich combination of bone broth, pomegranate juice, and apple cider vinegar — building layers of flavor that taste like they took far more effort than they did. Ceylon cinnamon, turmeric, and ground ginger give the broth a warm, aromatic complexity that sets this stew apart from a standard weeknight pot, while fresh rosemary keeps it grounded and savory. Carrots and sweet potato go in partway through, soaking up all that braising liquid until they're completely tender and almost melting. For anyone navigating tree nut allergies, this recipe is naturally free of cashews and any nut-based thickeners — the stew gets its body from the lamb itself, the vegetables, and that gorgeous reduced broth. Every ingredient here is straightforward and easy to source without label anxiety. Finish it with a scatter of fresh parsley and ladle it into deep bowls for a meal that genuinely earns its place at the table.
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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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