Goat and Butternut Squash Stew Recipe

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.