Nutmeg Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying cold-weather cooking that fills your kitchen with an aroma you'll want to bottle. This version builds serious depth through a careful sear on the lamb, a bloom of warm spices, and a braise in pomegranate juice and bone broth that turns everything silky and rich. Ceylon cinnamon, turmeric, and ginger do the heavy lifting in the spice department — and because the recipe is built entirely around these intentional, clearly named ingredients, there's no hidden seasoning blends or pre-mixed spice packets to second-guess. That matters more than it sounds, since nutmeg has a habit of sneaking into spice mixes, pre-made broths, and even some canned goods. Here, every ingredient is spelled out, so you know exactly what's going into the pot. The sweet potato and carrots soak up the braising liquid beautifully, and the whole thing comes together in a Dutch oven with minimal fuss. Finish with a handful of fresh parsley and you've got a bowl that looks and tastes like it took far more effort than it did.
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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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