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Baby Goat Simmered with Almonds and Saffron















Low Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium


1 tablespoon butter
½ cup almonds
whole blanched
1 x saffron threads
generous pinch
2-3 ounces pancetta
in 2 thick slices, diced
1 lb goat
baby meat, cut from the leg in 1 1/2-inch chunks, trimmed of any membrane or fat
1 each onions
finely chopped
2 large garlic cloves
3 each tomatoes
ripe, peeled, seeded and chopped
1 x salt and black pepper
½ teaspoon thyme
1 each bay leaves
4 medium potatoes
russet, peeled and cut into eighths


Heat butter in a non stick skillet and sauté almonds in it until lightly browned. Transfer to bowl of food processor, add saffron, and process until finely ground. Set aside.

In the same skillet, sauté pancetta until lightly cooked and transfer to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta. Sauté onion until golden, adding a little more butter if necessary. to meat and stir in garlic, tomatoes, almond-saffron mixture, thyme, and bay leaf. Season to taste with salt and pepper. Add just enough water to barely cover. Bring to a boil, reduce heat, and partly cover pan. Simmer for 1 hour, or until meat is almost done. Add potatoes, pushing them under meat, and cook for 15 minutes more, until tender (There should not be a great deal of sauce but add a little water if too dry.) Taste seasoning.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 290g (10.2 oz)
Amount per Serving
Calories 19615% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 34mg 1%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 18%
Sugars g
Protein 8g
Vitamin A 17% Vitamin C 44%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?


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