Simple Way to Chevon Goat Meat

Goat And Butternut Squash Stew

Sheep have mutton, pigs have pork, cows have beef, etc.

Recipe Summary 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 | Chevon Goat Meat

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

Directions

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.

Info | Chevon Goat Meat

prep: 15 mins cook: 1 hr 50 mins total: 2 hrs 5 mins Servings: 4 Yield: 4 servings

TAG : Goat And Butternut Squash Stew

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