Kalderetang Kambing (Goat Stew)

Ingredients for Kalderetang Kambing (Goat Stew)

• 1 lb goat meat (chevon), cubed
• 1 tablespoon garlic, minced
• 1 onion, minced
• 3 tomatoes, diced
• 4 Thai chilies, optional
• 1 cup tomato sauce
• 3/4 cup bell pepper, sliced
• 6 tablespoons liver spread
• 3/4 cup green olives, optional
• 1/2 cup vinegar
• 1 carrot, cubed
• 1 potato, cubed
• 3 tablespoons cooking oil
• 2 cups water
• Salt and ground black pepper, to taste

How to cook Kalderetang Kambing (Goat Stew)

1. 1.Marinate goat with vinegar, salt, and pepper for at least 1 hour; drain and discard the marinade.
2. 2.Heat oil over medium heat and sauté garlic, onion, and tomatoes until softened.
3. 3.Add goat and cook until lightly browned. Stir in tomato sauce and crushed chilies; cook 2 minutes.
4. 4.Add water, bring to a boil, then simmer at least 45 minutes until goat is tender.
5. 5.Stir in liver spread and cook 5 minutes, adding a little water if the sauce becomes too dry.
6. 6.Add potato and carrot for 8 minutes, then olives and bell pepper for 5 minutes. Season and serve hot.