High Fructose Corn Syrup Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that feels almost impossible to improve — until you taste what happens when Ceylon cinnamon, turmeric, and fresh rosemary all melt together in the same pot. The warm spice blend here is subtle and complex rather than sweet, which is exactly what you want when you're avoiding the corn syrup-laced shortcuts that sneak into so many store-bought broths, spice blends, and even canned tomato bases. Every ingredient in this recipe is whole and straightforward: bone-in lamb, root vegetables, pomegranate juice, apple cider vinegar, and bone broth — nothing that requires a label check for hidden sweeteners. Searing the lamb in coconut oil before the long braise builds a rich, caramelized foundation that carries the whole dish, while the sweet potato and carrots add natural body and sweetness without any processed additions. The pomegranate juice brings a gentle tartness that balances the fat of the lamb beautifully, and the apple cider vinegar keeps everything bright and rounded. It's the kind of stew that fills the kitchen with an incredible aroma and tastes even better ladled into a bowl with a scatter of fresh parsley on top.
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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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