Pregnancy Friendly Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying meals that feels like it was made for colder days and bigger appetites — and this version delivers on every level. The combination of fresh rosemary, garlic, and warming spices like Ceylon cinnamon, turmeric, and ginger creates a broth that smells incredible and tastes even better. Ceylon cinnamon is a thoughtful choice here, as it's the milder, lower-coumarin variety often recommended over the more common cassia cinnamon when you're being mindful about what goes into your body. The pomegranate juice and apple cider vinegar add a gentle brightness that keeps the richness of the lamb in check, while the sweet potato and carrots make this a genuinely nourishing, well-rounded bowl. Bone broth forms the base of the braising liquid, bringing depth and a good dose of naturally occurring nutrients to every spoonful. The lamb is cooked low and slow until it's completely fork-tender and well past safe internal temperature, so there's no guesswork involved. Finish with a handful of fresh parsley and you've got a hearty, flavor-packed stew that feels like a treat without any of the usual compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 lb bone-in lamb shoulder or leg, cut into 2-inch pieces
Ingredient noteCook all meat thoroughly when pregnant.
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!