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.


Recipes · Soups, Stews and Chili Recipes · Stews


Prep Time: 15 mins
Cook Time: 1 hrs 50 mins
Servings: 4
Total Time: 2 hrs 5 mins
Yield: 4 servings

Ingredients

Ingredients List

  • 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

  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.


Nutrition Facts (per serving)

Nutrition Facts
473 Calories
14g Fat
25g Carbs
61g Protein


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