Hazelnut Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of meal that makes the whole house smell incredible, and this version delivers on every level. Bone-in lamb shoulder gets seared until deeply browned, then braised low and slow with sweet potato, carrots, and celery until everything is fall-apart tender and rich with flavor. What makes this stew genuinely special is the spice combination — Ceylon cinnamon, turmeric, and ginger layered into the aromatics, with pomegranate juice and apple cider vinegar adding a subtle brightness that cuts through the richness of the broth. Tree nut allergies and sensitivities can make warming, spiced dishes tricky since hazelnuts and other nuts sneak into so many spice blends, sauces, and restaurant-style stews — but every ingredient here is straightforward and easy to verify. Coconut oil handles the searing, bone broth builds the base, and fresh rosemary ties it all together without any hidden extras to worry about. Scatter a little fresh parsley over the top before serving and you've got a bowl that looks as good as it tastes. This is the kind of deeply satisfying, cold-weather cooking that earns a permanent spot in your 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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