Baby Goat Simmered with Almonds and Saffron:

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

* 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 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. Taste seasoning. There should not be a great
deal of sauce, but add a little water if too dry. Serves 4.

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