Honey Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of dish that makes the whole house smell incredible, and this version delivers deep, complex flavor without a drop of sweetener anywhere in the recipe. Many stews and braises sneak in honey or sweetened broths for balance, but here the natural sweetness comes entirely from pomegranate juice, sweet potato, and carrots — no substitutions needed. The Ceylon cinnamon is the real star of the spice blend, offering a softer, more floral warmth than the cassia variety, and it pairs beautifully with turmeric and ginger to give the broth a richly layered, almost North African depth. Searing the lamb in batches before braising builds a serious crust that translates into incredible body in the finished stew. Apple cider vinegar and pomegranate juice deglaze the pot and lift all those browned bits into the liquid, so nothing goes to waste. After a long, low braise, the lamb turns fork-tender and practically melts into the broth alongside the sweet potato and carrots. A handful of fresh parsley scattered over the top at the end keeps everything feeling bright and fresh.
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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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