Rosemary “Curried” Lamb Rib Stew (AIP/Paleo/Sugar-Free)

It’s important to have variety in your diet in order to get a wide range of nutrients, which is what AIP is all about, nutrient density.  I can’t believe I was turned off by the thought of bone broth pre-aip. Once I started making it, I realized how flavourful it is and how my pre-conceived notions were ridiculous.  Now, I am game to try pretty much anything, IF I know it’s good for my body.  Cow tongue, no problem, I’ll try it! Kidneys? Sure, why not?! Lamb? Of course!

Now, I know lamb doesn’t come to mind when thinking of unusual protein sources, but lamb was one of those meats I rarely, if ever, ate. Being encouraged by AIP, I called up a local farm and bought some ground lamb. The farmer was so kind to give me lamb ribs for free, since they aren’t a big seller around here.  Score! After making this lamb rib stew, I can’t figure out why they aren’t popular, because, WOW, they were unbelievably tender!

I threw this stew together in my Instant Post. The Instant Pot, the kitchen appliance, Mother’s of small children dream about! I can throw a whole chicken in there and it will be ready in 25 minutes, a roast in 35 minutes, fish, 5 minutes! I don’t have to wait two whole days for bone broth, since it’s ready in four hours with the Instant Pot. I don’t even have to be home when it’s done cooking because it holds food warm for up to ten hours after it’s ready.  It’s now up there on my list of must-have kitchen appliances, up there with my beloved Vitamix. It really is multiple kitchen appliances in one pot. It’s a pressure cooker, slow cooker, yogurt maker, rice cooker, sauté-er, steamer, and warmer! Of course, I have to mention that this amazing one pot appliance is designed by Canadians. We’re awesome like that!

You know what else is awesome? This flavorful lamb rib stew!

Yield: 6-8 servings

Rosemary "Curried" Lamb Rib Stew (AIP/Paleo/Sugar-Free)


  • 1-2 lbs lamb ribs
  • 1 tsp salt
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 6-8 cups roughly chopped cabbage
  • 3 fresh rosemary sprigs

For the sauce:

  • 2 cups cooked butternut squash
  • 1 cup bone broth
  • 2 garlic cloves
  • Inch of fresh ginger
  • Juice of 1 lime
  • 1/2 tsp salt
  • 5 mint leaves


  1. Rub the lamb with pink salt and turmeric.
  2. Add lamb, carrots, celery, cabbage, and rosemary to instant pot.
  3. Blend all sauce ingredients in blender until smooth.
  4. Pour sauce over lamb and veggies.
  5. Cook on meat/stew option for 35 minutes.
  6. Enjoy!

This recipe is shared on Paleo AIP Recipe Roundtable.

Please note: This post contains affiliate links.


  1. Hi Rebecca. I highlighted this recipe as one of my favorites at this week’s AIP Recipe Roundtable. Thanks for linking up!

  2. HI Rebecca. We made this in the instant pot and had it for dinner tonight. It was really delicious! Will be checking out more of your recipes. Thanks

  3. What’s the servng size for this recipe?

  4. Have you substituted pumpkin for the butternut squash? I don’t have butternut on hand but have pumpkin. I’m going to jump in and try it. I’ve just discovered, through my daughter, your site. Yum! We have so many food intolerances and allergies that your recipes are a gift. I’m always searching and substituting. Thank you

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