Goat and Butternut Squash Stew recipe
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Ingredients
- 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground ginger ½ teaspoon sweet paprika ½ teaspoon smoked sweet paprika ½ teaspoon smoked hot paprika ½ teaspoon ancho chile powder 1 (3 pound) bone-in goat shank ¼ teaspoon salt, or more to taste ¼ teaspoon ground black pepper, or to taste 2 tablespoons coconut oil 1 onion, chopped 1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes 4 cloves garlic, minced 1 (14 ounce) can diced tomatoes 1 ½ cups water 1 cinnamon stick 1 pinch saffron
Nutrition Info
- 473.2 caloriescarbohydrate: 24.8 gcholesterol: 159.4 mgfat: 14 gfiber: 5.1 gprotein: 60.8 gsaturatedFat: 8.3 gservingSize: -sodium: 495.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Goat and Butternut Squash Stew
Directions
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Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat coconut oil in a large Dutch oven over medium-high heat until melted and shimmering. Cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. Remove shank to a bowl, reserving oil in the skillet.
Reduce heat under the skillet to low. Cook and stir onion in the retained oil until soft, 7 to 10 minutes. Add butternut squash and garlic, cook and stir until the garlic is fragrant, about 1 minute. Sprinkle the cumin mixture over the squash mixture, cook and stir 1 minute more.
Stir tomatoes, water, cinnamon stick, and saffron into the squash mixture, return goat shank to the Dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
Remove shank from Dutch oven to a cutting board. Strip meat from the bone and cut into bite-size pieces. Discard bone. Stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.