Easy 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.

Have you tried eating goat before? I cannot blame you if you have no reaction or if this recipe sounds uncommon. I understand that not everyone has tried goat meat, and to those who did – they might have an unpleasant experience. It all boils down to the way the meat is handled to ensure that the gamey flavor and odor is taken care of;it is important to neutralize the odor of the goat meat before or during the cooking process, and this is usually done in may ways:some boil the meat and discard the water before cooking, while others cook the meat with a lot of ginger and vinegar to remove the gamey taste and odor. While these methods are proven and effective, I learned of an easier way to solve the problem and it only requires you to soak the meat in buttermilk overnight. Not only does it take care of the unwanted odor, it also makes the meat tender – just like what we did with buttermilk fried chicken.

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.

Try this Kalderetang Kambing Recipe.

Watch the video on How to Cook Kalderetang Kambing

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Kalderetang Kambing (Goat Stew)

Prep: 15 minutes minutes

Cook: 1 hour hour 30 minutes minutes

Total: 1 hour hour 45 minutes minutes

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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
• ▢ 1/4 cup liver spread or liver pate
• ▢ 1 large yellow onion chopped
• ▢ 4 cloves garlic crushed and chopped
• ▢ 3 tablespoons cooking oil
• ▢ 1 1/2 cup water
• ▢ 1 1/2 teaspoons beef powder or 1 beef cube
• ▢ Salt and pepper to taste

Instructions

• Soak the goat meat in buttermilk overnight. Wash the goat meat thoroughly with running water before cooking. Make to drain all the liquid.
• Heat the cooking oil in a pan or pressure cooker.
• Saute the onion and garlic.
• Add the goat meat. Cook until the color turns light brown.
• Add the tomato sauce, beef powder, liver spread, and water. Stir and let boil.
• If you are using a pressure cooker, cover and pressure cook for 20 to 25 minutes. Otherwise, cover and simmer for 1 to 1 1/2 hours.
• Add the bell pepper, potato, and carrot. Stir and cook for 10 minutes.
• Sprinkle some salt and pepper to taste.
• Transfer to a serving bowl. Serve.
• Share and enjoy!

Nutrition Information

Serving: 6g

© copyright: Vanjo Merano