Lamb Stew with Hazelnut Butter and Dates |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Place hazelnuts in a food processor; process until smooth (about 2 1/2 minutes), scraping sides of bowl once.
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.
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.
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.
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