Cider-Braised American Lamb Shoulder with Cardamom, Butternut Squash and Greens

Heat 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 salt. Cook until 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. 

Reduce heat to medium; add chard stems (reserving the leaves to add later), onion and garlic to the pan. (Add a little more oil if necessary.) Cook, stirring occasionally, until vegetables are just tender and lightly charred, 3 to 5 minutes. Stir in cardamom and pepper; 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; pour into the slow cooker. 

Add squash to the slow cooker; pour in the apple cider. Submerge the cloves, cinnamon stick and bay leaf in the liquid; season with remaining 1 teaspoon of salt. Set the slow cooker to the low setting; 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. Gently stir in chard leaves; 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.