Baby Goat Simmered with Almonds & Saffron
Yield
4 servingsPrep
15 minCook
30 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
minced |
*
|
| 3 | each |
tomatoes
ripe, peeled, seeded and chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| ½ | teaspoon |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 4 | medium |
potatoes
russet, peeled and cut into eighths |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
|
|
| 118 | ml |
almonds
whole blanched |
*
|
| 1 | x |
saffron threads
generous pinch |
*
|
|
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
minced |
*
|
| 3 | each |
tomatoes
ripe, peeled, seeded and chopped |
|
| 1 | x |
salt and black pepper
|
*
|
| 2.5 | ml |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 4 | medium |
potatoes
russet, peeled and cut into eighths |
|
Directions
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.
