Seeds Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of dish that makes the whole house smell incredible, and this version layers in warm spices and a splash of pomegranate juice for a depth of flavor that feels almost luxurious. Every ingredient here is naturally free from seeds and seed-derived oils — coconut oil handles the searing, bone broth builds the base, and Ceylon cinnamon, turmeric, and ginger do the heavy lifting on aromatics without any hidden seed-based additives to worry about. That distinction matters more than it might seem, since many spice blends and store-bought broths quietly sneak in seed oils or seed-derived thickeners. Here, you control every component from start to finish. The apple cider vinegar and pomegranate juice brighten the braise and balance the richness of the lamb shoulder beautifully, while sweet potato and carrots soak up all that savory liquid as they cook down. By the time the rosemary sprigs come out and the meat is falling off the bone, you have a deeply satisfying, one-pot meal that's as nourishing as it is comforting. A scatter of fresh parsley at the end adds a little color and freshness to what is otherwise a gloriously hearty bowl.
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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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