Baby Goat Simmered With Almonds And Saffron Recipe

• 1 Tbsp. butter
• 1/2 c. whole blanched almonds
• 1 x generous healthy pinch saffron threads
• 3 ounce pancetta, in 2 thick slices, diced
• 1 lb baby goat meat, cut from the leg *
• 1 x onion, finely minced
• 2 lrg clv garlic, chopped
• 3 x ripe tomatoes, peeled, seeded and minced
• 1 x salt and pepper
• 1/2 tsp dry thyme
• 1 x bay leaf
• 4 med russet potatoes, peeled and cut into eighths

1. * In 1 1/2-inch chunks, trimmed of any membrane or possibly fat.
2. Heat butter in a non stick skillet and saute/fry almonds in it till lightly browned.
3. Transfer to bowl of food processor, add in saffron, and process till finely grnd.
4. Set aside.
5. In the same skillet, saute/fry pancetta till lightly cooked and transfer to a heavy saucepan.
6. Brown meat, in 2 batches, and add in to pancetta.
7. Saute/fry onion till golden brown, adding a little more butter if necessary.
8. Add in to meat and stir in garlic, tomatoes, almond-saffron mix, thyme, and bay leaf.
9. Season to taste with salt and pepper.
10. Add in just sufficient water to barely cover.
11. Bring to a boil, reduce heat, and partly cover pan.
12. Simmer for 1 hour, or possibly till meat is almost done.
13. Add in potatoes, pushing them under meat, and cook for 15 min more, till tender.
14. Taste seasoning.
15. There shouldn't be a great deal of sauce, but add in a little water if too dry.
16. Serves 4.

butter, whole blanched almonds, generous, pancetta, baby goat meat, onion, garlic, tomatoes, salt, thyme, bay leaf, russet potatoes

Taken from cookeatshare.com/recipes/baby-goat-simmered-with-almonds-and-saffron-72912 (may not work)