Cider-Braised Lamb Shoulder With Cardamom, Butternut Squash, And Greens
Cider-Braised Lamb Shoulder With Cardamom, Butternut Squash, And Greens
A rich slow-cooker stew to warm you up on cold winter days. Apple cider lends some sweetness to earthy slow-cooked lamb. Recipe courtesy of the American Lamb Board.
Servings
4
Ingredients
- 3 tablespoon extra-virgin olive oil
- 2 pound lamb stew meat, or lamb shoulder cut into 1 1/2-inch cubes, patted dry
- 2 teaspoon kosher salt
- 1 bunch swiss chard, stems and leaves separated, coarsely chopped
- 1 large yellow onion, cut into 1-inch dice
- 4 cloves garlic, smashed
- 2 teaspoon ground cardamom
- 1/2 teaspoon freshly ground pepper
- 1 cup water
- 1 2-pound butternut squash, peeled, seeded, and cut in 1 1/2-inch cubes
- 2 cup apple cider
- 1 cinnamon stick
- 1 bay leaf
- 2 whole cloves
- greek yogurt, for topping
- chopped fresh cilantro, for garnish
Directions
- Heat the olive oil in a large skillet over medium-high heat. When you begin to see wisps of smoke, add the lamb to the pan in a single layer. Sprinkle with 1 teaspoon of the salt. Cook until the lamb is deeply browned on all sides, 15 to 20 minutes. Transfer the meat to a 5- to 6 ½-quart slow cooker using a slotted spoon, reserving the fat in the pan.
- Reduce the heat to medium and add the chard stems (reserving the leaves to add later), onions, 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.
- Add 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.
- Discard the bay leaf and cinnamon stick. Gently stir in the chard leaves and continue cooking until wilted and just tender, 5 to 10 minutes. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.