Peanut Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying meal that earns a permanent spot in your cold-weather rotation, and this version layers in some genuinely unexpected flavors. Ceylon cinnamon, turmeric, and ground ginger warm the broth from the inside out, while pomegranate juice adds a subtle tartness that balances the richness of the seared lamb beautifully. The technique here is straightforward — a hard sear on the meat, a quick bloom of the spices, and then a long, unhurried braise that does most of the work for you. Sweet potato and carrots go in partway through so they stay tender without turning to mush, and the bone broth builds a silky, full-bodied base that tastes like it simmered all day. For anyone navigating nut allergies, this recipe is naturally free of peanuts and tree nuts at every step — no swaps needed, no label-scanning required. The whole thing comes together in a Dutch oven, which means easy cleanup and even heat for that fork-tender finish. A handful of fresh parsley scattered over the top right before serving keeps it feeling bright and fresh against all that deep, aromatic richness.
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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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