Ingredients
| Quantity | 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