Baby Goat Simmered With Almonds & Saffron
1 Tbsp butter
1/2 cup whole blanched almonds
1 generous pinch saffron threads
2 to 3 ounces pancetta, in 2 thick slices, diced
1 lb goat meat, cut from the leg in 1 1/2" chunks, trimmed of membrane or fat
1 onion, finely chopped
2 large garlic cloves, minced
3 ripe tomatoes, peeled, seeded and chopped
1 salt and pepper
1/2 tsp dried thyme
1 bay leaf
4 med russet potatoes, peeled and cut into eighths
Heat butter in a non stick skillet and saute 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, saute pancetta until lightly cooked and transfer
to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.
Saute 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.