(Goat Meat Stew)

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Kalderetang Kambing is a specialty of Central and Northern Luzon. It is a favorite pulutan and is a requisite during fiestas. A whole goat's carcass can make various dishes like pinapaitan, kilawin, estofado and notably kaldereta. In some areas, usa ore venison is used.

½ kilo goat meat, cubed
salt and vinegar
½ cup white vinegar
1 tablespoon minced garlic
1/3 cup oil
1 tablespoon minced garlic
2 pieces onion, chopped
¼ kilo tomatoes, chopped
4 tablespoons tomato paste
chopped siling labuyo to taste
6 cups water
¼ kilo goat or beef liver, roasted and chopped
½ teaspoon paprika
1 red bell pepper, cubed
1 green bell pepper, cubed
1/3 cup grated cheese
1/3 cup green olives
½ cup green peas


1. Season goat meat with salt and pepper. Add vinegar and garlic then marinate for at least 2 hours.

2. Drain then pan-fry in a little oil. Set aside.

3. In the remaining oil, sauté garlic, onions, tomatoes and tomato paste. Add siling labuyo and water.

4. Bring to a boil then lower heat.

5. Add goat meat and continue cooking until tender. Add liver and paprika.

6. Season to taste.

7. Add bell peppers, cheese, olives and peas.

8.Cook until done.

Source: http://www.filipinoheritage.com/food/recipes/meat_kambing.htm