Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Recipe by Cooking Light October 2002

Gallery

Karry Hosford

Recipe Summary

Yield:
8 servings (serving size: 1 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

Nutrition Facts

361 calories; calories from fat 29%; fat 11.8g; saturated fat 2.5g; mono fat 6.7g; poly fat 1.4g; protein 28.4g; carbohydrates 36.7g; fiber 608g; cholesterol 69mg; iron 3.8mg; sodium 518mg; calcium 65mg.
Advertisement
Advertisement