Rice Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is one of those deeply satisfying meals that feels like it took serious culinary skill — and this one absolutely delivers on that promise. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow with sweet potato, carrots, and celery until everything is fall-apart tender and the broth is rich with layered flavor. What makes this version genuinely special is the spice combination: Ceylon cinnamon, turmeric, and ground ginger bring a warm, almost exotic depth without overpowering the lamb, while pomegranate juice and apple cider vinegar add a subtle brightness that cuts right through the richness. Skipping rice as a base is a complete non-issue here — the sweet potato chunks soak up the braising liquid beautifully and make the stew hearty and filling all on its own. The bone broth pulls everything together into a glossy, nourishing sauce that you'll want to eat straight from the bowl. A scatter of fresh parsley at the end keeps it feeling vibrant and fresh rather than heavy. This is the kind of stew that tastes even better the next day, making it a smart choice for batch cooking or a low-effort dinner later in the week.
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
- 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!