Pistachio 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 delivers on every level. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in a fragrant bath of pomegranate juice, apple cider vinegar, and bone broth until it's practically falling off the bone. What makes this one genuinely special is the spice combination — Ceylon cinnamon, turmeric, and ground ginger layer in a warmth that feels exotic without being overpowering, and the rosemary sprigs tie everything back to something deeply familiar and comforting. Carrots and sweet potato go in partway through braising so they stay tender without turning to mush, soaking up all that rich, savory-sweet braising liquid along the way. For anyone navigating tree nut allergies or sensitivities, this recipe is completely built around whole, straightforward ingredients — no sauces, spice blends, or garnishes that might sneak in unwanted additions. It's a naturally safe, deeply satisfying bowl of food that doesn't ask you to compromise on flavor to get there. A scatter of fresh parsley at the end brightens the whole thing up just enough.
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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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