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Name: Baby Goat Simmered with Almonds and Saffron
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: Generous pinch saffron; 1 Bay leaf; 4 md Russet potatoes, peeled and; 1/2 c Whole blanched almonds; 1/2 ts Dried thyme; 1 lb Baby goat meat, cut from; 1 Onion, finely chopped; Salt and pepper; 2 To 3 ounces pancetta, in 2; 2 lg Garlic minced; 3 Ripe tomatoes, peeled,; 1 tb Butter

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INGREDIENTS

Generous pinch saffron
1 Bay leaf
4 md Russet potatoes, peeled and
1/2 c Whole blanched almonds
1/2 ts Dried thyme
1 lb Baby goat meat, cut from
1 Onion, finely chopped
Salt and pepper
2 To 3 ounces pancetta, in 2
2 lg Garlic ; minced
3 Ripe tomatoes, peeled,
1 tb Butter

INSTRUCTIONS

* 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. 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 seasoning. Serves 4. PER SERVING: 545 color;es, 34 g protein, 53 carbohydrate, 24 g fat (7 g saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber. San Francisco Chronicle, 6/29/92. Posted by Stephen Ceideberg; February 24 1993.

NOTES

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Baby Goat Simmered with Almonds and Saffron

Generous pinch saffron
1 Bay leaf
4 md Russet potatoes, peeled and
1/2 c Whole blanched almonds
1/2 ts Dried thyme
1 lb Baby goat meat, cut from
1 Onion, finely chopped
 Salt and pepper
2 To 3 ounces pancetta, in 2
2 lg Garlic minced
3 Ripe tomatoes, peeled,
1 tb Butter

* 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. 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 seasoning.    Serves 4.    PER SERVING:  545 color;es, 34 g protein, 53 carbohydrate, 24 g fat (7 g  saturated), 82 mg cholesterol, 238 mg sodium, 5 g fiber.    San Francisco Chronicle, 6/29/92.    Posted by Stephen Ceideberg; February 24 1993.

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Nutrition

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Serving Size: 1 Serving (140g)
Recipe Makes: 4 Servings

Calories: 135
Calories from Fat: 109 (81%)

Amt Per Serving		% DV

	Total Fat 12.1g	16 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 6.6g
	Polyunsanturated Fat 2.3g
Cholesterol 7.6mg		2 %
Sodium 64.7mg		2 %
Potassium 137.6mg		4 %
Total Carbohydrate 4.6g		1 %
	Dietary Fiber 2g	8 %
	Sugars, other 2.5g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 135

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