Goat and Butternut Squash Stew

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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.

Submitted by NMHeckel
Published on June 18, 2020
5
5
5
Prep Time:
15 mins
Cook Time:
1 hr 50 mins
Total Time:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 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)

473 Calories
14g Fat
25g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 473
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 159mg 53%
Sodium 496mg 22%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 61g 122%
Vitamin C 37mg 41%
Calcium 161mg 12%
Iron 12mg 66%
Potassium 1523mg 32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.