Chicken Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes your whole kitchen 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 until it practically falls apart — the kind of fork-tender result that only comes from patience and good technique. What makes this stew genuinely special is the layering of warm spices: Ceylon cinnamon, turmeric, and ginger bloom in the pot before pomegranate juice and apple cider vinegar deglaze all those caramelized bits into something rich and slightly tangy. Sweet potato and carrots go in halfway through, soaking up the broth without turning to mush, while fresh rosemary perfumes the whole braise from start to finish. Since the recipe is built entirely around lamb and vegetables with coconut oil as the cooking fat, there's no need to scrutinize labels or swap anything out — it's naturally free of poultry in every component. A scatter of fresh parsley at the end adds a bright, herby finish that cuts right through the richness. This is a deeply satisfying cold-weather bowl that earns a permanent spot in your dinner rotation.
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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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