Citric Acid Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Avoiding citric acid in a slow-braised stew can feel tricky, since so many store-bought broths, spice blends, and even canned vegetables sneak it in as a preservative. This recipe sidesteps all of that by building its depth from whole, clean ingredients — bone broth, fresh aromatics, and a handful of ground spices you can verify yourself. The acidity comes from pomegranate juice and apple cider vinegar, both naturally sourced and free from added citric acid, giving the braise a gentle brightness without any synthetic additives. The result is a deeply savory, warming stew with fall-apart lamb, tender sweet potato, and carrots that soak up every bit of that spiced, fragrant broth. Ceylon cinnamon brings a softer, more floral warmth than the cassia variety, and it pairs beautifully with turmeric and ginger to give the whole pot an almost aromatic, slow-cooked richness. Searing the lamb in coconut oil before braising is the move that locks in that gorgeous crust and adds layers of flavor you just can't rush. A scatter of fresh parsley at the end lifts everything and makes the bowl look as good as it tastes.
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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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