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Kalderetang Kambing

Kalderetang Kambing

Kalderetang Kambing is a rich, spicy, and hearty tomato-based stew made with goat meat, potatoes, and carrots. This classic Filipino dish is sure to be a crowd favorite at any special occasion or dinner party. Delicious as an appetizer with alcoholic drinks or a main dish with steamed rice!

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 lb goat meat, cut into serving portions
  • 2 cup vinegar
  • 1 tbsp salt
  • 0 water
  • 1 cup pineapple juice
  • 0.25 cup canola oil
  • 2 medium potatoes, peeled and quartered
  • 1 large carrot, peeled and cut into cubes
  • 0.5 piece red bell pepper, seeded, cored, and cubed
  • 0.5 piece green bell pepper, seeded, cored, and cubed
  • 1 onion, peeled and chopped
  • 3 clove garlic, peeled and minced
  • 4 piece Thai chili peppers, stemmed and minced
  • 1 cup tomato sauce
  • 0.5 cup liver spread
  • 6 piece sweet gherkins pickles
  • 0.25 cup Spanish olives
  • 0 salt and pepper to taste

Instructions

  1. In a big bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse and Drain it well.

  2. In a pot on medium heat, Get it boiling 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 it well. Rinse the meat and the pot.

  3. In the clean pot, combine goat meat, pineapple juice, 4 cups of water, and 1 tablespoon salt. Bring it to a boil. skimming off foam that floats on top.

  4. Turn down the heat and cover it, and let it simmer gently 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.

  5. Put large pan - medium heat and warm up some oil. Add potatoes and Cook it until lightly browned. Remove from pan and drain on paper towels.

  6. Add carrots and Cook it until nice and browned. Remove from pan and drain on paper towels.

  7. Add bell peppers and cook for about 30 seconds. Take them out of the pan and drain on paper

  8. Sauté garlic, onion until they soften and smell nice.

  9. Add goat meat and cook, stirring occasionally, until it gets lightly browned.

  10. Mix in tomato sauce, the 2 cups reserved broth, and chili peppers. Get it boiling.

  11. Lower heat, cover, and Keep cooking for about 20 to 30 minutes or until meat is fork-tender and sauce is slightly reduced.

  12. Mix liver spread and about ½ cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.

  13. Add pickles and olives.

  14. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.

  15. Mix in bell peppers and Keep cooking for about 1 to 2 minutes or until tender yet crisp.

  16. Add salt and pepper until it suits your preference. Serve it while it's hot.