Name: Goat and Butternut Squash Stew
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Ground cumin - 1 teaspoon; Ground coriander - 1 teaspoon; Ground ginger - 1 teaspoon; Sweet paprika - ½ teaspoon; Smoked sweet paprika - ½ teaspoon; Smoked hot paprika - ½ teaspoon; Ancho chile powder - ½ teaspoon; Bone-in goat shank - 1 (3 pound); Salt, or more to taste - ¼ teaspoon; Ground black pepper, or to taste - ¼ teaspoon; Coconut oil - 2 tablespoons; Onion, chopped - 1; Butternut squash, peeled and cut into 1/2-inch cubes - 1 (1 pound); Garlic, minced - 4 cloves; Diced tomatoes - 1 (14 ounce) can; Water - 1 ½ cups; Cinnamon stick - 1; Saffron - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Goat and Butternut Squash Stew

1. Ground cumin - 1 teaspoon

2. Ground coriander - 1 teaspoon

3. Ground ginger - 1 teaspoon

4. Sweet paprika - ½ teaspoon

5. Smoked sweet paprika - ½ teaspoon

6. Smoked hot paprika - ½ teaspoon

7. Ancho chile powder - ½ teaspoon

8. Bone-in goat shank - 1 (3 pound)

9. Salt, or more to taste - ¼ teaspoon

10. Ground black pepper, or to taste - ¼ teaspoon

11. Coconut oil - 2 tablespoons

12. Onion, chopped - 1

13. Butternut squash, peeled and cut into 1/2-inch cubes - 1 (1 pound)

14. Garlic, minced - 4 cloves

15. Diced tomatoes - 1 (14 ounce) can

16. Water - 1 ½ cups

17. Cinnamon stick - 1

18. Saffron - 1 pinch

How to cook deliciously - Goat and Butternut Squash Stew

1. Stage

Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.

2. Stage

Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.