Lamb Stew with Dill Sauce
Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.
- 1 cup peeled 1/4-inch-thick slices Jerusalem artichokes (from about 2 Jerusalem artichokes)
- 1 cup peeled 1/4-inch cubes Yukon Gold potatoes (from 1 medium potato)
- 2 pounds boneless leg of lamb, cut into 1-inch pieces
- 2 yellow onions, thinly sliced
- 2 carrots, sliced 1/4-inch-thick
- 2 bay leaves
- 1/2 cup white wine vinegar
- 1/2 teaspoon white peppercorns
- 1 tablespoon yellow mustard seeds
- 1 teaspoon whole coriander
- 1 tablespoon honey
- 2 tablespoons katjap manis
- 1 1/2 teaspoons Dijon mustard
- 1/2 cup heavy cream
- 1/4 cup chopped fresh dill
- Coarse salt
Place Jerusalem artichokes and potatoes in a large pot of salted water; bring to a boil over medium-high heat. Reduce heat to low and simmer until tender, about 10 minutes. Drain and set aside.
Place lamb in a large pot and cover with water; bring to a boil over medium-high heat. Reduce heat to low and simmer for 2 minutes. Remove from heat and drain.
Transfer lamb to a large pot along with onions, carrots, bay leaves, vinegar, peppercorns, mustard seeds, coriander, and 16 cups water. Bring to a simmer over medium heat and cook for 1 1/2 hours, skimming foam from the surface as necessary.
Stir in reserved Jerusalem artichokes and potatoes, honey, ketjap manis, mustard, and cream; bring to a boil. Reduce heat and simmer for 10 minutes. Remove bay leaves and discard. Stir in dill and season with salt.