Amount
Ingredient
Preparation



1
tablespoon
butter





1/2
cup
almonds

whole blanched



1
x
saffron threads

generous pinch



2-3
ounces
pancetta

in 2 thick slices, diced



1
lb
goat

baby meat, cut from the leg in 1 1/2-inch chunks, trimmed of any membrane or fat



1
each
onion

finely chopped



2
large
garlic cloves

minced



3
each
tomatoes

ripe, peeled, seeded and chopped



1
x
salt and black pepper





1/2
teaspoon
thyme leaves

dried



1
each
bay leaf





4
medium
potatoes

russet, peeled and cut into eighths

 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.