Kalderetang Kambing (Goat Stew)
When you pair the unique flavors of liver with vinegar, tomato sauce, onions and carrots, you get the ever so lovely taste of Kaldereta. This orange stew is a Filipino recipe that locals truly love for its rich texture and powerful savory taste. But while there are a great deal of Kaldereta variants out there,…
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When you pair the unique flavors of liver with vinegar, tomato sauce, onions and carrots, you get the ever so lovely taste of Kaldereta. This orange stew is a Filipino recipe that locals truly love for its rich texture and powerful savory taste. But while there are a great deal of Kaldereta variants out there, the traditional version actually uses the semi-sweet goat meat for its protein. And if you want to learn how to make it with this distinctly delicious type of meat, come and cook some Kalderetang Kambing with me!
Kaldereta actually refers to a dish wherein we stew goat meat in tomato sauce and a mix of other components. And we do it in a metal pot, or of course, the “kaldero”. Like many of our favorite Filipino dishes, this recipe is actually adapted from the Spanish when they colonized the country. But over time, we’ve tailored it to our taste, and it’s become a well-loved home-cooked Filipino viand.
Goat meat can be quite gamey. And so we are also going to be marinating it in some vinegar, salt and other ingredients before we start. This will help give it a pleasantly tender texture that settles tastily with our thick stew. And we also use Chevon, which is the adult kind of goat meat, for this dish. As for spices, you have the choice of integrating a bit more heat into the dish. We do this by adding some crushed chili. But you could also take this out if you don’t like your meals on the spicier side.
Why don’t we start creating some of our own savory Kalderetang Kambing?
How to cook Kalderetang Kambing:
Grab your large bowl, and start putting your 1 lb. of cubed goat meat, preferably Chevon, inside. Now add ½ cup of vinegar, and some salt and pepper to your taste. Mix this together nicely, and let this marinate for a minimum of an hour. As mentioned earlier, this is essential in making the meat less gamey. After this, you can take the meat out of the marinade, and we can get ready to cook.
Take your cooking pot or casserole, and place 3 tablespoons of cooking oil inside. Let this heat up for a bit. And then add your 1 tablespoon of garlic, 1 medium-sized onion, both of which are minced. Also incorporate your 2 medium-sized tomatoes that are diced into the mix. Sauté all of these together.
Afterwards, you can go ahead and use the goat meat we marinated earlier. Place this inside the pot as well. And then let it cook until you can see the outer area of the meat turning light brown. This would be your sign to add 1 cup of tomato sauce, as well as your ½ teaspoon of crushed chili if you’re comfortable with some heat. You could also use fresh Thai chili for this ingredient as an alternative.
We will be cooking this for 2 minutes, and then pouring in 2 cups of water. Wait for the water to boil. And when it begins boiling, you should let it simmer for a minimum of 45 minutes, or at least until our goat meat is perfectly tender.
For that added flavor, let’s incorporate our liver sauce and a couple more ingredients:
You can now put 6 tablespoons of liver spread inside the pot, and let the mixture cook up for 5 minutes. Now if the Kaldereta sauce seems to be getting dry, feel free to pour in more water. After the 5 minutes have passed, you should also add some important elements to the dish’s texture. Place your 1 potato and 1 carrot, which are both cubed, inside, and then simmer for 8 minutes.
After this, we will also be putting ¾ cup of Spanish green olives and ¾ cup of sliced bell peppers inside. If you prefer to have your dish without the olives, it would be fine to take them out too! Now we will also be letting this simmer, but only for 5 minutes. Then you’ll be sprinkling in that last touch of flavor with your preferred amount of salt and pepper!
After that, you can transfer the delectable Kalderetang Kambing dish from the pot to your serving plate or bowl of choice. Make sure to have it while it’s perfectly warm!
If you enjoyed this recipe, I can help you look for some similar recipes you are likely to love as well!
Some related recipes to take note of:
Spicy Calderetang Kambing with Peanut Butter
Some of us prefer our kaldereta on the hotter side, perhaps with a dash more chili peppers. Well, if you count yourself as one of these people, this Spicy Calderetang Kambing with Peanut Butter is definitely a must-try! Not only does this recipe have heaps of deliciously spicy Thai chili peppers, but it also brings a sense of comforting mildness in the peanut butter.
Adobong Kambing
If you enjoyed the goat meat from our main recipe, you might be wondering what other dishes you could make with it. Well, this rich and flavorful Adobong Kambing recipe’s sitting right here, waiting for you to give it a try! It puts together soy sauce, vinegar, bay leaves, and of course, goat meat, to bring you the ultimate lunch dish!
And while these related recipes are absolutely scrumptious to munch on, let me know as well if you liked the classic Kalderetang Kambing. Simply comment your thoughts on this dish below!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Kalderetang Kambing
Ingredients
- 1 lb goat meat chevon, cubed
- 1 tablespoon garlic minced
- 1 onion minced
- 3 tomatoes diced
- 4 Thai chili optional
- 1 cup tomato sauce
- 3/4 cup bell pepper sliced
- 6 tablespoon 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 pepper to taste
Instructions
- 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 2 minutes
- Add the water and allow to boil. Simmer for at least 45 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 8 minutes.
- Add the olives and bell pepper then simmer for another 5 minutes.
- Add salt and pepper to taste.
- Serve hot. Share and enjoy!
jill says
Whats liver spread?help! Huhu id really want to know how to cook this..tnx
Tonskie says
To lessen the odor of goat meat without the aid of soaking it to vinegar, add MALLORCA. 🙂
anna mae rabago says
hello chef…i really appreciate ur kind of cooking,it was easy-cooking and it so excellence and tasty…ive tried some of ur goat meat recipes it really works.anyway,d2 aq nag work sa KSA usually im using sheep meat pwde ba substitute sa goat meat??
Edlen says
Thank you very much sa recipe ng kalderetang kambing, it’s a big hit sa mga barkada, enjoy ang inuman. It is one of the best kaldereta that i’ve tasted. thank you very much, keep them coming.