Warm up on a cool night with this hearty stew recipe from chef Marcus Samuelsson's "New American Table" cookbook.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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