Turkey Free Rosemary-Garlic Lamb Stew with Ceylon Cinnamon
Slow-braised lamb is one of those deeply satisfying meals that feels like it took serious culinary skill, even when the pot is doing most of the work. Bone-in lamb shoulder or leg gets seared until deeply browned, then braised low and slow in a fragrant mix of pomegranate juice, apple cider vinegar, and bone broth until it's fall-apart tender and rich with flavor. What makes this stew genuinely special is the spice combination — Ceylon cinnamon, turmeric, and ground ginger layer in a subtle warmth that feels exotic without being overpowering, and fresh rosemary ties everything together with an herby, savory backbone. Carrots and sweet potato go in partway through the braise, soaking up all that gorgeous braising liquid and adding natural sweetness to balance the tang of the vinegar and pomegranate. The whole thing comes together in a Dutch oven with no complicated techniques — just good searing, patient braising, and a final scatter of fresh parsley if you're feeling fancy. For anyone navigating poultry-free cooking, this is the kind of hearty, crowd-pleasing stew that proves you're not missing a thing.
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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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