This recipe does not need to be this complicated. Go to Trader Joes and pick up a jar of Pumpkin Butter. 3/4 of a cup takes no effort and tastes better with the pumpkin butter. Also recommend using regular yukon potatoes vice red potatoes. Lastly, leave out the peas. Definitely 4 stars and great on a cold day or night. Lastly, even better the next day.
Lamb Stew with Hazelnut Butter and Dates
Photo: Karry Hosford
More From Cooking Light
Amount per serving
- Calories: 361
- Calories from fat: 29%
- Fat: 11.8g
- Saturated fat: 2.5g
- Monounsaturated fat: 6.7g
- Polyunsaturated fat: 1.4g
- Protein: 28.4g
- Carbohydrate: 36.7g
- Fiber: 608g
- Cholesterol: 69mg
- Iron: 3.8mg
- Sodium: 518mg
- Calcium: 65mg
- 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
- 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.
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