Kalderetang Kambing

Basic Ingredients

• 1 lb goat meat (chevon), cubed
• 1 tablespoon garlic, minced
• 1 piece medium-sized onion, minced
• 1 cup tomato sauce
• 3/4 cup bell pepper, sliced
• 6 tablespoon liver spread
• 3/4 cup Spanish green olives (optional)
• 1/2 cup vinegar
• 1 piece large carrot, cubed
• 3 pieces medium sized tomatoes, diced
• 1/2 teaspoon crushed chili or fresh Thai chili (optional)
• 1 piece medium-sized potato, cubed
• 3 tablespoons cooking oil
• 2 cups water
• Salt and pepper to taste

Cooking Methods

• Combine the vinegar, salt, and ground black pepper in a large bowl then marinate the goat meat for at least an hour (This should eliminate the gamey smell and taste of the meat) then separate the meat from the marinade.
• Pour the cooking oil in a cooking pot or casserole and apply heat.
• Sauté the garlic, onion, and tomatoes
• Add the marinated goat meat then cook until the color of the outer part turns light brown
• Put-in the tomato sauce and crushed chili then allow to cook for 3 minutes
• Add the water and allow to boil. Simmer for at least 50 minutes or until the meat is tender.
• Add the liver spread and cook for 5 minutes (You may add water if the sauce seems to dry up)
• Put-in the potatoes and carrots then simmer for 10 minutes.
• Add the olives and bell pepper then simmer for another 6 minutes.
• Add salt and pepper to taste.

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