Turmeric & Ginger Braised Lamb with Zucchini Noodles
27 Eki 2025
Turmeric & Ginger Braised Lamb with Zucchini Noodles
Tender, fall-off-the-bone lamb braised in a fragrant, anti-inflammatory broth of turmeric and ginger, served over fresh zucchini noodles. A deeply satisfying and gut-healing meal compliant with the Autoimmune Protocol (AIP).
This recipe brings together the warming comfort of slow-braised lamb and the light freshness of zucchini noodles. The result is a dish that feels indulgent yet nourishing — perfect for cozy evenings or when you need a wholesome reset.
Turmeric and ginger not only lend vibrant golden hues and spicy brightness, but they also deliver powerful anti-inflammatory benefits. Combined with rich bone broth, this meal supports digestion and overall wellness while being completely AIP-compliant.
Whether you’re exploring autoimmune-friendly recipes or simply craving a hearty one-pot meal, this braised lamb will win you over bite after tender bite.
Ingredients
- 800g lamb shanks or bone-in lamb shoulder
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cm piece of fresh ginger, grated
- 1 tablespoon ground turmeric
- 1 liter beef or lamb bone broth (AIP-compliant, no additives)
- 4 medium zucchinis
- 1 tablespoon fresh lemon juice
- Sea salt to taste
- Fresh cilantro or parsley, for garnish
Instructions
- Pat the lamb dry and season generously with sea salt. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb on all sides until well-browned, about 8–10 minutes. Remove the lamb and set it aside.
- Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5–7 minutes until softened.
- Add the minced garlic, grated ginger, and ground turmeric. Stir continuously for 1 minute until fragrant.
- Return the seared lamb to the pot. Pour in the bone broth, ensuring the lamb is mostly submerged. Bring the liquid to a gentle simmer.
- Reduce heat to low, cover the pot, and let it braise for 1.5 to 2 hours, or until the lamb is fork-tender and falling off the bone.
- While the lamb is braising, prepare the zucchini noodles using a spiralizer or vegetable peeler to create long, thin ribbons.
- Once the lamb is cooked, carefully remove it from the pot. Shred the meat using two forks, discarding the bones and any excess fat.
- Skim any excess fat from the surface of the braising liquid. Stir the shredded lamb and fresh lemon juice back into the liquid. Season with more salt if needed.
- To serve, lightly toss the raw zucchini noodles with a few spoonfuls of the warm broth to soften them slightly. Portion the noodles into bowls and top with the braised lamb and plenty of broth. Garnish with fresh cilantro or parsley.
Tips & Substitutions
- Make ahead: This dish tastes even better the next day as flavors deepen overnight.
- Vegetable swap: Substitute zucchini with spaghetti squash or lightly steamed spinach for variety.
- Broth boost: Add a splash of coconut aminos or extra lemon juice to brighten the flavors before serving.
Nutrition
Approximate per serving: 585 calories | Fat: 36g | Carbs: 12g | Fiber: 4g | Protein: 52g
