Baby Goat Simmered With Almonds & Saffron

1 Tbsp butter
1/2 cup whole blanched almonds
1 generous pinch saffron threads
2 to 3 ounces pancetta, in 2 thick slices, diced
1 lb baby goat meat, cut from the leg, 1 1/2-inch chunks, trimmed of any
membrane or fat
1 onion, finely chopped
2 large garlic cloves, minced
3 ripe tomatoes, peeled, seeded and chopped
1 salt and pepper
1/2 tsp dried thyme
1 bay leaf
4 med russet potatoes, peeled and cut into eighths

Heat butter in a non stick skillet and saute almonds in it until lightly
browned. Transfer to bowl of food processor, add 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-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, (there should not be a great deal of sauce but add a little water
if too dry.) Taste for seasoning.

Serves : 4.


--
Old Magic 1


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/