Photo: Karry Hosford
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.

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

GrovemanHome's Review

October 12, 2009
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.

esanders's Review

November 10, 2008
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.