Lamb Stew With Dill Sauce

Name: Lamb Stew With Dill Sauce
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