Lamb Stew with Hazelnut Butter and Dates

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
1/4 tsp	salt
1/4 tsp	ground cinnamon
1/4 tsp	ground allspice
1/4 tsp	crushed red pepper
3	garlic cloves, crushed
2 (14 1/2-ounce) cans	fat-free, less-sodium chicken broth
2 1/2 cups	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

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.

Yield:  8 servings (serving size: 1 cup)

CALORIES 361 (29% from fat); FAT 11.8g (sat 2.5g,mono 6.7g,poly 1.4g); IRON 3.8mg; CHOLESTEROL 69mg; CALCIUM 65mg; CARBOHYDRATE 36.7g; SODIUM 518mg; PROTEIN 28.4g; FIBER 608g

Source: /www.cookinglight.com