Kalderetang Kambing
Kambing Caldereta is a Filipino stew made with goat meat, potatoes, and carrots braised in a tomato and liver sauce. It's hearty, boldly-flavored, delicious as an appetizer with alcoholic drinks or a main dish with steamed rice.
Servings: 6 servings
Calories: 702kcal
Ingredients
- 2 pounds goat meat, cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- water
- 1 cup pineapple juice
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- ½ red bell pepper, seeded, cored, and cubed
- ½ 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
- ½ cup liver spread
- 6 pieces sweet gherkins pickles
- ¼ cup Spanish olives
- salt and pepper to taste
Instructions
- In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse and drain well.
- In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain well. Rinse the meat and the pot.
- 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 ½ 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.
- Add bell peppers and cook for about 30 seconds. Remove from pan and drain 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 tomato sauce, the 2 cups reserved broth, and chili peppers. Bring to a boil.
- Lower heat, cover, and continue to cook for about 20 to 30 minutes or until meat is fork-tender and sauce is slightly reduced.
- In a bowl, combine liver spread and about ½ 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.
Video
Notes
Don't marinate the meat for too long as vinegar is a strong acid and will break down the proteins, making the texture mushy.
Nutrition
Calories: 702kcal | Carbohydrates: 25g | Protein: 31g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1751mg | Potassium: 969mg | Fiber: 3g | Sugar: 8g | Vitamin A: 7729IU | Vitamin C: 49mg | Calcium: 69mg | Iron: 5mg