Macadamia Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that fills the whole kitchen with an irresistible aroma, and this version absolutely delivers. Bone-in lamb shoulder or leg is seared until deeply browned in coconut oil, then braised low and slow with sweet potato, carrots, and celery until everything is meltingly tender. What makes this stew genuinely special is the spice profile — Ceylon cinnamon, turmeric, and ground ginger layer in warmth without overwhelming the savory richness of the meat, while pomegranate juice and apple cider vinegar add a subtle brightness that keeps the whole bowl feeling alive. The bone broth base builds a deeply nourishing, full-bodied liquid that's almost as good as the lamb itself. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about cross-contact from nut-based oils or thickeners that can sneak into store-bought stews and spice blends. Fresh rosemary sprigs braise right alongside the meat and then get pulled out before serving, leaving behind their piney, herbal essence without any fuss. Finish with a handful of chopped parsley and you've got a bowl that looks 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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