Goat and Butternut Squash Stew

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 0.5 teaspoons sweet paprika
• 0.5 teaspoons smoked sweet paprika
• 0.5 teaspoons smoked hot paprika
• 0.5 teaspoons ancho chile powder
• 1 bone-in goat shank , 3 pound
• 0.25 teaspoons salt , or more to taste
• 0.25 teaspoons ground black pepper , or to taste
• 2 tablespoons coconut oil
• 1 onion , chopped
• 1 butternut squash , 1 pound
• 4 cloves garlic , minced
• 1 can diced tomatoes , 14 ounce
• 1.5 cups water
• 1 cinnamon stick
• 1 pinch saffron

Instructions

1. 1

   Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.

2. 2

   Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. 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. 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. 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. 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.