Lamb Stew With Hazelnut Butter And Dates

• 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

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); saute 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.

hazelnuts, cooking spray, onion, salt, ground cinnamon, ground allspice, red pepper, garlic, chicken broth, red potatoes, baby carrots, dates, water, frozen green peas

Taken from www.myrecipes.com/recipe/lamb-stew-with-hazelnut-butter-dates (may not work)