Kalderetang Kambing Recipe


  • 1 lb goat meat (chevon), cubed
  • 1 tablespoon garlic, minced
  • 1 piece medium-sized onion, minced
  • 3 pieces medium sized tomatoes, diced
  • ½ teaspoon crushed chili or fresh Thai chili (optional)
  • 1 cup tomato sauce
  • ¾ cup bell pepper, sliced
  • 6 tablespoon liver spread
  • ¾ cup Spanish green olives (optional)
  • ½ cup vinegar
  • 1 piece large carrot, cubed
  • 1 piece medium-sized potato, cubed
  • 3 tablespoons cooking oil
  • 2 cups water
  • Salt and pepper to taste
Kalderetang Kambing Recipe

  1. 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.
  2. Pour the cooking oil in a cooking pot or casserole and apply heat.
  3. Sauté the garlic, onion, and tomatoes
  4. Add the marinated goat meat then cook until the color of the outer part turns light brown
  5. Put-in the tomato sauce and crushed chili then allow to cook for 2 minutes
  6. Add the water and allow to boil. Simmer for at least 45 minutes or until the meat is tender.
  7. Add the liver spread and cook for 5 minutes (You may add water if the sauce seems to dry up)
  8. Put-in the potatoes and carrots then simmer for 8 minutes.
  9. Add the olives and bell pepper then simmer for another 5 minutes.
  10. Add salt and pepper to taste.
  11. Serve hot. Share and enjoy!

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