Kalderetang Kambing (Goat Stew)

Kalderetang Kambing is the Filipino version of Goat Stew. This delicious dish is prepared using chevon (goat meat), tomato sauce, some vegetables, and liver spread. The use of liver spread makes kaldereta different from other tomato based stews.

Kalderetang Kambing

Kalderetang Kambing

Kalderetang Kambing is popular in the provinces and is usually served during town fiestas and special occasions. Lucky for me, I was able to grab a decent amount of goat meat from the Filipino store here in the Northern suburbs of Chicago (I think that the goat came from Wisconsin, which is just a few miles from the North). So I made another Kalderetang combing video and I plan to shoot more cooking videos involving goat meat in the future. I am also looking forward to make kilawing kambing and/or sampayne soon.

You will need a bit of patience when you cook Kalderetang kambing using an ordinary cooking pot, but it is worth the wait. You can use a pressure cooker to speed-up the process. I used an electric pressure cooker in the cooking video and it really did a good job in cooking the dish from start to finish.

Ingredients
  • 3 lbs. goat meat (chevon), chopped
  • 2 cups buttermilk
  • 2 large baking potatoes, cubed
  • 1 small can (8 oz.) tomato sauce
  • 1 large carrot, cubed
  • 1 small red bell pepper, diced
  • 1 small green bell pepper, diced
  • ¼ cup liver spread or liver pate
  • 1 large yellow onion, chopped
  • 4 cloves garlic, crushed and chopped
  • 3 tablespoons cooking oil
  • 1½ cup water
  • 1½ teaspoons beef powder or 1 beef cube
  • Salt and pepper to taste
Instructions
  1. Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water before cooking. Make to drain all the liquid.
  2. Heat the cooking oil in a pan or pressure cooker.
  3. Saute the onion and garlic.
  4. Add the goat meat. Cook until the color turns light brown.
  5. Add the tomato sauce, beef powder, liver spread, and water. Stir and let boil.
  6. If you are using a pressure cooker, cover and pressure cook for 20 to 25 minutes. Otherwise, cover and simmer for 1 to 1½ hours.
  7. Add the bell pepper, potato, and carrot. Stir and cook for 10 minutes.
  8. Sprinkle some salt and pepper to taste.
  9. Transfer to a serving bowl. Serve.
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