3 tbsp Extra-virgin olive oil
2 American lamb stew meat or shoulder cut into 1.5in cubes, patted dry
2 tsp Kosher salt
1 Swiss chard, stems & leaves separated, coarsely chopped
1 Yellow onion, cut into 1in dice
4 Garlic, smashed
2 tsp Ground cardamom
0.50 tsp Freshly ground black pepper
1 cup water
1 Butternut squash, 2 lbs, peeled, seeded, & cut into 1.5in cube
2 Apple cider
1 Cinnamon stick
1 Bay leaf
2 cloves
Greek yogurt, to garnish
Fresh cilantro, chopped to garnish
1Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the American Lamb to the pan in a single layer. Season with 1 teaspoon of salt. Cook until the American Lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5 to 6 1/2-quart slow cooker using a slotted spoon, reserving the fat in the pan.
2Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onion, and garlic to the pan. (Add a little more olive oil if necessary.) Cook, stirring occasionally, until the vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in the cardamom and pepper and cook until distributed evenly and aromatic, about 1 minute. Transfer the vegetable mixture to the slow cooker. Add the water to the sauté pan and scrape the bottom to release the flavorful stuck-on bits, then pour it into the slow cooker.
3Add the butternut squash to the slow cooker, and pour in the apple cider. Submerge the cinnamon stick, bay leaf, and cloves in the liquid, and season with the remaining 1 teaspoon of salt. Set the slow cooker to the low setting and cook until the meat is tender and shreds easily with a fork and the vegetables are very tender, 6 to 8 hours.
4Discard the bay leaf. Gently stir in the chard leaves and continue cooking until wilted and just tender, about 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.
Ingredients
3 tbsp Extra-virgin olive oil
2 American lamb stew meat or shoulder cut into 1.5in cubes, patted dry
2 tsp Kosher salt
1 Swiss chard, stems & leaves separated, coarsely chopped
1 Yellow onion, cut into 1in dice
4 Garlic, smashed
2 tsp Ground cardamom
0.50 tsp Freshly ground black pepper
1 cup water
1 Butternut squash, 2 lbs, peeled, seeded, & cut into 1.5in cube
2 Apple cider
1 Cinnamon stick
1 Bay leaf
2 cloves
Greek yogurt, to garnish
Fresh cilantro, chopped to garnish
Directions
1Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the American Lamb to the pan in a single layer. Season with 1 teaspoon of salt. Cook until the American Lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5 to 6 1/2-quart slow cooker using a slotted spoon, reserving the fat in the pan.
2Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onion, and garlic to the pan. (Add a little more olive oil if necessary.) Cook, stirring occasionally, until the vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in the cardamom and pepper and cook until distributed evenly and aromatic, about 1 minute. Transfer the vegetable mixture to the slow cooker. Add the water to the sauté pan and scrape the bottom to release the flavorful stuck-on bits, then pour it into the slow cooker.
3Add the butternut squash to the slow cooker, and pour in the apple cider. Submerge the cinnamon stick, bay leaf, and cloves in the liquid, and season with the remaining 1 teaspoon of salt. Set the slow cooker to the low setting and cook until the meat is tender and shreds easily with a fork and the vegetables are very tender, 6 to 8 hours.
4Discard the bay leaf. Gently stir in the chard leaves and continue cooking until wilted and just tender, about 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.
Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash, & Greens
