Goat and butternut squash stew

Goat and butternut squash stew

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About this recipe: This well-spiced stew of goat and butternut squash is a great cold-weather dish and may become a new favourite!


Serves: 4 

  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sweet paprika
  • 1/2 teaspoon smoked sweet paprika
  • 1/2 teaspoon smoked hot paprika
  • 1/2 teaspoon ancho chilli powder or paste
  • 1.5kg bone-in goat shank
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons coconut oil
  • 1 onion, chopped
  • 450g butternut squash, peeled and cut into cubes
  • 4 cloves garlic, minced
  • 1 (400g) tin chopped tomatoes
  • 350ml water
  • 1 cinnamon stick
  • 1 pinch saffron

Prep:15min  ›  Cook:1hr50min  ›  Ready in:2hr5min 

  1. Mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika and chilli powder together in a bowl.
  2. Rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
  3. Heat coconut oil in a large casserole pot 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 pot.
  4. Reduce heat 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. Stir tomatoes, water, cinnamon stick and saffron into the squash mixture; return goat shank to the pot; 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. Remove shank from casserole pot 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.

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