Goat and Butternut Squash Stew

Name: Goat and Butternut Squash Stew
Total time: 125
Yield: 4
Ingredients: 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

Recipe by NMHeckel from allrecipes.com

Dinner,Lunch 2 Hr. 5 Mins.

Ingredients

4 servings

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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 teaspoon ground ginger
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½ teaspoon sweet paprika
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½ teaspoon smoked sweet paprika
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½ teaspoon smoked hot paprika
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½ teaspoon ancho chile powder
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1 (3 pound) bone-in goat shank
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¼ teaspoon salt, or more to taste

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¼ teaspoon ground black pepper, or to taste
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2 tablespoons coconut oil
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1 onion, chopped
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1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
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4 cloves garlic, minced
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1 (14 ounce) can diced tomatoes
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1 ½ cups water
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1 cinnamon stick
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1 pinch saffron

Instructions

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.