Our friends at the American Lamb Board share this recipe for Cider-Braised Lamb Shoulder with Cardamom, Butternut Squash and Greens.
Made with American Lamb stew meat in your slow cooker, it’s seasoned with chard, onion, garlic, cardamom and pepper. After cooking for a short time, you add squash, apple cider, a cinnamon stick, a bay leaf and cloves to simmer for 6-8 hours.
Perfect for cold winter days, especially when it’s topped with a dollop of yogurt and sprinkled with cilantro. – Editor