Reviews Add Rating & Review
Back to Lamb Stew with Dill Sauce All Reviews for Lamb Stew with Dill Sauce - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary Servings: 6 5084_012610_lambstew.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 6 5084_012610_lambstew.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
5084_012610_lambstew.jpg
5084_012610_lambstew.jpg
Ingredients
Ingredients
- 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
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lamb Stew with Dill Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lamb Stew with Dill Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
