Kalderetang Kambing (Filipino Goat Stew)
Filipino Goat Stew (Kalderetang Kambing)
Kaldereta comes from the word caldero, which is Spanish for a cauldron, or a large metal pot, that is used to cook stews over an open fire. Kambing is the Tagalog word for goat. Kalderetang kambing is a Filipino goat stew with liver, vegetables, spices, and vinegar.
- 1 pound goat meat, cubed
- 6 cloves garlic, chopped
- 2 large onions, chopped
- 5 tomatoes, diced
- 1 red bell pepper, cut into 1-inch squares
- 1/2 pound beef liver, pureed
- 1/2 cup bottled Spanish pimento-stuffed olives
- 1/2 cup frozen green peas
- 1 large carrot, cubed
- 1 potato, cubed
- 1 cup tomato sauce
- 2 jalapeños, chopped
- 5 cups canned beef broth
- 2 tablespoons oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- In a large bowl, marinate the goat meat for 3 hours in vinegar, salt, and ground black pepper. Drain it afterwards.
- In a pot, saute the garlic, onions, and tomatoes in oil over medium heat.
- Add the marinated goat meat and cook until brown.
- Add the tomato sauce, beef broth, and jalapeños and bring to a boil. Then lower the heat and simmer for 45 minutes until meat is tender. Add more water if needed.
- Add the pureed liver and cook for 4-5 minutes.
- Add the potatoes and carrots and simmer for 5 more minutes.
- Add the bell peppers, olives, and frozen peas and cook for another 5 minutes.
- Season with salt and ground pepper as needed before serving.
- You can use other types of chili peppers besides jalapeños. If you don't like spicy food, you can omit the chili peppers entirely.
- Add other spices, such as paprika.
- You can use liver spread instead of pureed liver.
- If using real liver, you can use pork or chicken livers also.
- Add any vegetables you like, such as green bell peppers.
- You can substitute canned garbanzo beans for the frozen peas.