Nightshade Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Avoiding nightshades doesn't mean sacrificing depth or warmth in a slow-cooked stew, and this recipe is proof of that. Instead of tomatoes or peppers for body and color, it leans on pomegranate juice, apple cider vinegar, and rich bone broth to build a braising liquid that is tangy, savory, and genuinely complex. Ceylon cinnamon and turmeric bring a subtle warmth that feels exotic without overwhelming the natural richness of the lamb, while sweet potato and carrots add heartiness and a gentle sweetness that rounds everything out beautifully. The searing step is worth every extra minute — those deeply browned surfaces on the lamb are what give the finished stew its incredible, almost restaurant-quality flavor. After a long, low braise, the meat becomes fall-apart tender and soaks up every bit of that aromatic liquid. It's the kind of bowl that feels restorative and indulgent at the same time, perfect for a cozy dinner when you want something that truly satisfies.
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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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