Lamb Stew with Hazelnut Butter and Dates

Photo: Karry Hosford
Ground hazelnuts flavor and thicken this sweet, rich stew. Dried fruits add sweetness to the flavor, so cut back on the dates if you want a more savory stew. Serve over couscous or rice.

Yield:

8 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 361
Caloriesfromfat 29 %
Fat 11.8 g
Satfat 2.5 g
Monofat 6.7 g
Polyfat 1.4 g
Protein 28.4 g
Carbohydrate 36.7 g
Fiber 608 g
Cholesterol 69 mg
Iron 3.8 mg
Sodium 518 mg
Calcium 65 mg

Ingredients

2/3 cup coarsely chopped hazelnuts, toasted
Cooking spray
1 1/2 pounds lean lamb stew meat, cubed
2 1/2 cups chopped onion
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon crushed red pepper
3 garlic cloves, crushed
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
2 1/2 cups (1/2-inch) cubed peeled turnips (about 1 pound)
2 1/2 cups small red potatoes, halved (about 1 pound)
1 1/2 cups baby carrots, peeled
1/2 cup whole pitted dates, chopped
2 cups water
1 1/2 cups frozen green peas

Preparation

Place hazelnuts in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once.

Heat a large Dutch oven coated with cooking spray over high heat. Add lamb; cook 5 minutes, browning on all sides. Reduce heat to medium-high. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until onion is lightly browned.

Add hazelnut butter and broth to pan; stir well, scraping pan to loosen browned bits. Stir in turnips, potatoes, carrots, dates, and 2 cups water; bring to a boil.

Reduce heat to medium. Cover and simmer 15 minutes. Uncover and simmer 1 hour and 20 minutes, or until lamb is tender and sauce has thickened. Stir in peas; simmer 5 minutes.

Note:

October 2002