Photo by: Photo: Karry Hosford

Lamb Stew with Hazelnut Butter and Dates

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)


  • 2/3 cup coarsely chopped hazelnuts, toasted
  • none 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 none garlic cloves, crushed
  • 2 none (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.

Nutritional Information

Amount per serving
  • Calories: 361none
  • 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

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Lamb Stew with Hazelnut Butter and Dates Recipe