Yields 4 Portions
1 pound Baby Goat Leg
1 tablespoon Butter
1/2 cup blanched Almonds
3 ounces diced Pancetta
1 medium finely chopped Onion
2 cloves minced Garlic
3 large peeled, seeded Tomatoes
1/2 teaspoon dried Thyme
1 whole Bay leaf
1 pinch Salt
1 dash Pepper
4 medium peeled, cubed Russet potatoes
Level of Difficulty:
1 Hour 15 Minutes
1 Hour 30 Minutes
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Cut baby goat leg in 1 1/2-inch chunks, trim off the membrane and fat.
The following steps will be prepared in the same non-stick skillet. This will add layers of flavour to your dish.
Heat butter in a non-stick skillet and saute almonds until lightly browned. Transfer to bowl of food processor 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 heavy saucepan. Saute onion until golden, adding a little more butter if necessary and add to heavy saucepan.
In the heavy saucepan with the meat and onions, stir in garlic, tomatoes, almond 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 the saucepan. Simmer for 1 hour.
Add potatoes, pushing them under meat, and cook for 15 minutes more, until fork tender.
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