This is a tasty, spicy dish for a cold fall or winter evening and can be a good way to introduce goat to people who think they don't like goat. If you're not a fan of a long saute process, it can also be prepared in a slow cooker. Serve over rice.

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Recipe Summary

prep:
15 mins
cook:
1 hr 50 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

473 calories; protein 60.8g 122% DV; carbohydrates 24.8g 8% DV; fat 14g 22% DV; cholesterol 159.4mg 53% DV; sodium 495.8mg 20% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
01/21/2016
Tasted delicious (I did forget to add the cinnamon and saffron until it was already eaten up but I think it would taste great either way)! I used 1 lb of boneless cubed goat meat and made this in an electric pressure cooker - first cooking the meat spices onions and tomato for about 15 minutes then adding the remaining ingredients and pressure cooking for an additional 8 minutes. I wanted to stretch this recipe for my family so I added frozen peas and 2 cubed medium potatoes with the squash during the 2nd time in the pressure cooker. Served over rice with a dollop of sour cream on top. Read More
(2)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/20/2016
Tasted delicious (I did forget to add the cinnamon and saffron until it was already eaten up but I think it would taste great either way)! I used 1 lb of boneless cubed goat meat and made this in an electric pressure cooker - first cooking the meat spices onions and tomato for about 15 minutes then adding the remaining ingredients and pressure cooking for an additional 8 minutes. I wanted to stretch this recipe for my family so I added frozen peas and 2 cubed medium potatoes with the squash during the 2nd time in the pressure cooker. Served over rice with a dollop of sour cream on top. Read More
(2)
Rating: 5 stars
12/29/2017
Delicious and easy to make. Great recipe was my first time cooking with a lot of these spices but was very happy I did. You can definitely add chili flakes or similar to give it a little more kick. Read More
Rating: 5 stars
09/21/2018
I used goat in chunks with bones instead of a whole shank simmered 1hr30min. It was delicious! Will definitely make this again. Thanks for sharing! Read More
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Rating: 5 stars
10/12/2020
I thought this recipe was wonderful. I did not make any changes because in looking over the recipe and seeing those exotic spices put together with such care and subtlety, I knew it would be a mistake. I was fortunate to have put aside my preconceived notions about goat meat a couple of years ago and found it quite tasty, so I did not have to deal with any trepidation regarding that. Thank you for such an amazing dish. Read More