Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Butter 2 lg Garlic cloves, minced
1/2 c Whole blanched almonds 3 Ripe tomatoes, peeled,
Generous pinch saffron -seeded and chopped
-threads Salt and pepper
2 To 3 ounces pancetta, in 2 1/2 ts Dried thyme
-thick slices, diced 1 Bay leaf
1 lb Baby goat meat, cut from 4 md Russet potatoes, peeled and
-the leg * -cut into eighths
1 Onion, finely chopped

* 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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