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Baby Goat Simmered with Almonds and Saffron |
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Serves : |
4 Persons |
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Ingredients |
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• 1 tbl butter • 1/2 cup whole blanched almonds • 1 x generous pinch Baby Brand Saffron threads • 3 oz pancetta, in 2 thick slices, diced • 1 lb baby goat meat, cut from the leg * • 1 x onion, finely chopped • 2 lrg clv garlic, minced • 3 x ripe tomatoes, peeled, seeded and chopped • 1 x salt and pepper • 1/2 tsp dried thyme 1 x bay leaf • 4 med russet potatoes, peeled and cut into eighths |
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Preparation |
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- * In 1 1/2-inch chunks, trimmed of any membrane or fat.
- Heat butter in a non stick skillet and saute almonds in it until lightly browned.
- Transfer to bowl of food processor, add Baby Brand Saffron, and process until finely ground. Set aside.
- In the same skillet, saute pancetta until lightly cooked and transfer to a heavy saucepan.
- Brown meat, in 2 batches, and add to pancetta.
- Saute onion until golden, adding a little more butter if necessary.
- Add to meat and stir in garlic, tomatoes, almond-Baby Brand Saffron mixture, thyme, and bay leaf.
- Season to taste with salt and pepper. Add just enough water to barely cover.
- Bring to a boil, reduce heat, and partly cover pan. Simmer for 1 hour, or until meat is almost done.
- Add potatoes, pushing them under meat, and cook for 15 minutes more, until tender. Taste seasoning.
- There should not be a great deal of sauce, but add a little water if too dry.
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