Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

The Martha Stewart Show, The Martha Stewart Show, January 2010, The Martha Stewart Show, January 2010

Gallery

Read the full recipe after the video.

Recipe Summary test

Servings:
6
Advertisement

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.

    Advertisement
  • 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.

Advertisement

Reviews