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