How to Make Goat and Butternut Squash Stew - A Step-by-Step Guide

Goat and Butternut Squash Stew is a delicious and hearty dish that's perfect for a cozy night in. This stew has a rich and savory flavor that comes from the tender goat meat and the natural sweetness of butternut squash. It's also packed with an array of aromatic herbs and spices that will fill your kitchen with an inviting aroma as it simmers on the stove.

Originating from West African cuisine, this stew has become popular in many parts of the world for its unique and comforting tast...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 2 hrs 5 mins
  • Servings: 4
  • Yield: 4 servings

  • 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.
  • Nutrition

    473 cal.

    • Total Fat: 14g
    • Saturated Fat: 8g
    • Cholesterol: 159mg
    • Sodium: 496mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 61g
    • Vitamin C: 37mg
    • Calcium: 161mg
    • Iron: 12mg
    • Potassium: 1523mg