Goat And Butternut Squash Stew Recipe

Name: Goat And Butternut Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
2
Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
3
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
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
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
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.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon ground ginger, 1/2 teaspoon sweet paprika, and more.

Yes, Goat And Butternut Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat And Butternut Squash Stew

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