Kalderetang Kambing Recipe
A rich, hot, and filling tomato-based stew cooked with goat meat, potatoes, and carrots is called kalderetang kambing.
Servings: 6 Persons
Calories:
Equipment
- Pot
- Ladle
Ingredients
- 2 pounds goat meat, cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- water
- 1 cup pineapple juice
- 1/4 cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- 1/2 red bell pepper, seeded, cored, and cubed
- 1/2 green bell pepper, seeded, cored, and cubed
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 Thai chili peppers, stemmed and minced
- 1 cup tomato sauce
- 1/2 cup liver spread
- 6 pieces sweet gherkins pickles
- 1/4 cup Spanish olives
- salt and pepper to taste
Instructions
- Goat meat, vinegar, and 1 tablespoon salt should all be mixed together in a sizable basin. For about an hour, marinate in the fridge. Rinse and drain well.
- Bring to a boil enough water to cover the meat in a pot over medium heat. Boil the goat flesh for 7 to 10 minutes, or until scum starts to rise, after which it is added. Well-draining into a colander. Wash the pot and the meat in water.
- In the clean pot, combine goat meat, pineapple juice, 4 cups of water, and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 1 1/2 to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 2 cups of the liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Cook the bell peppers for about 30 seconds after adding them. Remove from pan and let dry on paper.
- Remove excess oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add goat meat and cook, stirring occasionally, until lightly browned.
- Add the tomato sauce, chile peppers, and 2 cups of the saved broth. Bring to a boil.
- Reduce the heat, cover the pan, and simmer for another 20 to 30 minutes, or until the beef is tender to the fork and the sauce has somewhat reduced.
- In a bowl, combine liver spread and about 1/2 cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
- Add pickles and olives.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp.
- Season with salt and pepper to taste. Serve hot.