Cider-Braised Lamb Shoulder with Cardamom, Butternut Squash & Greens

Preparation

1. In a large skillet, heat the oil over medium-high heat. When you begin to see wisps of smoke, add the lamb to the pan in a single layer; season with 1 teaspoon of salt. Cook until lamb is deeply browned on all sides, 15 to 20 minutes. Transfer meat to a 5 to 6 1/2 quart slow cooker using a slotted spoon, reserving the fat in the pan.
2. 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 the 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 water to the sauté pan, scraping the bottom to release the flavorful pieces; pour it into the slow cooker.
3. Add squash to the slow cooker; pour in cider. Submerge cinnamon stick, bay leaf and cloves in the liquid; season with remaining 1 teaspoon of salt. Cook on low setting until the meat is tender and shreds easily with a fork, and vegetables are very tender, 6 to 8 hours.
4. Discard bay leaf. Gently stir in chard leaves; continue cooking until wilted and just tender, about 5 to 10 minutes.
5. Serve the stew in warm shallow bowls topped with a dollop of yogurt and sprinkled with cilantro.