Lamb Stew with Hazelnut Butter and Dates

Lamb Stew with Hazelnut Butter and Dates
Photo by Karry Hosford

Ingredients

  • ½ cup whole pitted dates, chopped
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon ground allspice
  • 2 ½ cups chopped onion
  • ¼ teaspoon crushed red pepper
  • 1 ½ cups frozen green peas
  • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • + 25 more ingredients
    • ¼ teaspoon ground cinnamon
    • 2/3 cup coarsely chopped hazelnuts, toasted
    • 2 ½ cups chopped onion
    • 2 ½ cups (1/2-inch) cubed peeled turnips (about 1 pound)
    • 1 ½ cups baby carrots, peeled
    • ½ cup whole pitted dates, chopped
    • 2 ½ cups (1/2-inch) cubed peeled turnips (about 1 pound)
    • ¼ teaspoon ground allspice
    • 3 garlic cloves, crushed
    • ¾ teaspoon salt
    • 2 cups water
    • 2 cups water
    • 1 ½ cups baby carrots, peeled
    • 2/3 cup coarsely chopped hazelnuts, toasted
    • 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • 3 garlic cloves, crushed
    • 1 ½ pounds lean lamb stew meat, cubed
    • ¼ teaspoon ground cinnamon
    • Cooking spray
    • 2 ½ cups small red potatoes, halved (about 1 pound)
    • 1 ½ pounds lean lamb stew meat, cubed
    • 2 ½ cups small red potatoes, halved (about 1 pound)
    • 1 ½ cups frozen green peas
    • Cooking spray
    • ¾ teaspoon salt

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 thro...

View full recipe at My Recipes

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