Pork Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying cold-weather dishes that rewards patience with extraordinary flavor, and this version delivers on every level. Bone-in lamb shoulder or leg gets a proper sear in coconut oil before a long, low braise in bone broth and pomegranate juice — that combination creates a rich, slightly tangy base that makes the whole pot sing. Ceylon cinnamon, turmeric, and ground ginger layer in warmth without overwhelming the meat, while fresh rosemary sprigs perfume the stew as it slowly becomes fork-tender. Sweet potato and carrots go in partway through, soaking up all those braising juices until they're completely melt-in-your-mouth soft. Every single ingredient here is naturally free from pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — just cook with confidence. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness beautifully. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a relaxed weekend dinner.
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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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