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Lamb Stew with Hazelnut Butter and Dates

Photo: Karry Hosford
Yield 8 servings (serving size: 1 cup)
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.

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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.