Mustard Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying meal that feels like it took serious culinary skill, yet this version is genuinely approachable for any home cook. The lamb shoulder braises low and slow until it's fall-apart tender, soaking up a rich, aromatic broth built from pomegranate juice, apple cider vinegar, and bone broth — a combination that delivers real depth without any of the hidden mustard that sneaks into so many store-bought sauces, marinades, and spice blends. Ceylon cinnamon, turmeric, and ground ginger give the stew a warmly spiced, almost North African character that makes it feel special rather than everyday. Chunky carrots and sweet potato go in partway through the braise, so they stay tender without turning to mush, and the whole pot comes together in one Dutch oven with minimal fuss. For anyone navigating a mustard sensitivity, this recipe is a genuinely safe and flavorful option — every ingredient is straightforward, and there are no condiments or pre-mixed seasonings where mustard likes to hide. Finish each bowl with a scatter of fresh parsley and you've got a hearty, beautiful stew that's as impressive as it is comforting.
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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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