Ingredients Jump to Instructions ↓

  1. 1 tb Butter

  2. 1/2 c Whole blanched almonds

  3. Generous pinch saffron

  4. -threads

  5. 2 To 

  6. 3 ounces pancetta, in 

  7. -thick slices, diced

  8. 1 lb Baby goat meat, cut from

  9. -the leg *

  10. 1 Onion, finely chopped

  11. 2 lg Garlic cloves, minced

  12. 3 Ripe tomatoes, peeled,

  13. -seeded and chopped

  14. Salt and pepper

  15. 1/2 ts Dried thyme

  16. 1 Bay leaf

  17. 4 md Russet potatoes, peeled and -cut into eighths

Instructions Jump to Ingredients ↑

  1. * in 1 1/2-inch chunks, trimmed of any membrane or fat.

  2. 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.

  3. In the same skillet, saute pancetta until lightly cooked and transfer to a heavy saucepan. Brown meat, in 2 batches, and add to pancetta.

  4. Saute onion until golden, adding a little more butter if necessary.

  5. 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.

  6. Serves 4.

  7. 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.

  8. San Francisco Chronicle, 6/29/92.

  9. Posted by Stephen Ceideberg; February 24 1993.


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