Mushroom 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 layers in some genuinely unexpected depth. The warm spice blend — Ceylon cinnamon, turmeric, and ginger — gives the broth a fragrant, slightly exotic character that sets it apart from a standard weeknight stew. Pomegranate juice and apple cider vinegar add a bright, tangy backbone that balances the richness of the bone-in lamb, while sweet potato and carrots soak up all that braising liquid as they cook down to buttery tenderness. Many hearty stews and braises lean on mushrooms or mushroom-based stocks for their umami depth, but this one builds that same savory complexity entirely through proper searing, bone broth, and aromatics — no fungi required. The technique is straightforward: sear the lamb in batches for a deep crust, build the base with onion, celery, and garlic, then let the Dutch oven do the heavy lifting over low heat. By the time the rosemary sprigs come out and the parsley goes on top, you have a genuinely restaurant-worthy bowl that required very little hands-on effort. It's the kind of stew worth making on a slow afternoon and even better reheated the next day.
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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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