Emulsifier Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying meal that feels like it took serious culinary skill, but this one is surprisingly approachable and built entirely from whole, recognizable ingredients. Coconut oil handles the searing, bone broth forms the braising liquid, and pomegranate juice adds a subtle tartness that makes the sauce feel almost restaurant-worthy — all without a single additive or emulsifier in sight. The spice combination of Ceylon cinnamon, turmeric, and ginger gives the broth a warmth that's complex but not overpowering, and it plays beautifully against the richness of the lamb. Carrots and sweet potato go in partway through the braise, soaking up all that savory, spiced liquid as they cook down to buttery tenderness. Apple cider vinegar brightens everything at just the right moment, balancing the fat from the meat and keeping the flavors clean and vivid. Many packaged stews and simmer sauces rely on hidden additives to achieve that silky, cohesive texture — here, the collagen from the bone-in lamb and the long, low braise do all that work naturally. Finished with a scatter of fresh parsley, this is a bowl that delivers serious comfort without any of the ingredient label anxiety.
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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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