Sesame Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb stew is the kind of deeply satisfying, cold-weather cooking that makes your whole kitchen smell incredible, 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 gives the broth a subtle tartness and a gorgeous depth that you just can't rush. Ceylon cinnamon, turmeric, and ground ginger bloom in the pot with the aromatics, adding warmth without overwhelming the savory richness of the meat. Carrots and sweet potato go in partway through so they turn perfectly tender without falling apart, soaking up all that fragrant, spiced broth. For anyone navigating sesame-free cooking, this recipe is naturally free of tahini, sesame oil, and any of the other sesame-based ingredients that sneak into so many Middle Eastern and Mediterranean-inspired stews — every component here is straightforward and easy to verify. By the time the lamb is shredding at the touch of a fork, you'll have a bowl that tastes like it came from a serious restaurant kitchen with very little hands-on effort required. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.
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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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