|2/3 cup||coarsely chopped hazelnuts, toasted|
|1 1/2 pounds||lean lamb stew meat, cubed|
|2 1/2 cups||chopped onion|
|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|
|1 1/2 cups||frozen green peas|
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