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
How to Make It
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.
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.
This is an excellent-tasting stew. The hazelnut butter and dates add depth of flavor that make the stew a step above the usual meat stew.
I did a couple of things different than the recipe. First, instead of raw lamb stew meat, I used leftover meat from lamb shanks that had been braised a few days before. I added the lamb about 5 minutes after the onion (before adding the stock). Also, I forgot to add the peas at the end.
This stew would be very good served on a cold evening. Since it's rich enough by itself, it would be sufficient to just add a salad and some bread.
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