Goat and Butternut Squash Stew The Best Recipes

Looking for recipes Goat and Butternut Squash Stew, each of our site provides recipes Goat and Butternut Squash Stew that an individual need Listed here are the dishes Goat and Butternut Squash Stew that will you need

Goat and Butternut Squash Stew

"This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice."

Ingredients :

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon smoked hot paprika
• 1/2 teaspoon ancho chile powder
• 1 (3 pound) bone-in goat shank
• 1/4 teaspoon salt, or more to taste
• 1/4 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 1/2 cups water
• 1 cinnamon stick
• 1 pinch saffron

Instructions :

Prep : 15M	Cook : 4M	Ready in : 2H5M

• 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.

Notes :

Thanks to visiting our blog. may forget to bookmark each of our site, if our web site provides the best quality recipes.