Goat and Butternut Squash Stew
This well-seasoned stew of goat and butternut squash is a great cold-weather dish and may bring a new favorite protein to your dinner table.

In a bowl, combine the cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chilli powder.

Add about 1/4 teaspoon each of salt and pepper to the goat shank.

In a sizable Dutch oven, heat coconut oil until it is melted and shimmering.

Cook goat shank in hot oil for 2 to 3 minutes on each side, or until it is as thoroughly browned as you can manage.

Remove the shank from the skillet, reserving the oil.