Recipe Provided ByAmerican Lamb Board
6 - 8 Hrs
- 3 tablespoons extra-virgin olive oil
- 2 pounds American Lamb stew meat, or lamb shoulder cut into 1-1/2-inch cubes, patted dry
- 2 teaspoons kosher salt, divided
- 1 bunch Swiss chard, stems and leaves separated, coarsely chopped
- 1 large yellow onion, cut into 1-inch dice
- 4 garlic cloves, smashed
- 2 teaspoons ground cardamom
- 1/2 teaspoon freshly ground pepper
- 1 cup water
- 1 butternut squash (2 pounds), peeled, seeded, cut into 1-1/2-inch cubes
- 2 cups apple cider
- 2 cloves
- 1 cinnamon stick
- 1 bay leaf
- Greek yogurt
- Chopped fresh cilantro
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.
USDA recommends the following time and temperature parameters
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest