📝 About This Recipe
A crown jewel of Filipino celebration food, Kalderetang Kambing is a rich, tomato-based stew that transforms goat meat into a melt-in-your-mouth delicacy. This recipe features a complex sauce thickened with savory liver spread and spiked with spicy chilies and salty olives, balancing the robust flavor of the meat. It is a hearty, festive dish traditionally reserved for town fiestas and special family gatherings, offering a true taste of Philippine hospitality.
🥗 Ingredients
The Meat and Marinade
- 1 kg Goat Meat (cut into 2-inch cubes, bone-in preferred for flavor)
- 1/2 cup Vinegar (for cleaning and marinating)
- 1/4 cup Soy Sauce (Filipino style (darker/saltier))
- 1 teaspoon Black Pepper (freshly cracked)
Aromatics and Base
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
- 6 cloves Garlic (minced)
- 1 large Onion (chopped)
- 2 inch piece Ginger (sliced into thin strips to remove gaminess)
- 1 cup Tomato Sauce (plain or Filipino style)
- 3-4 cups Beef Broth (or water, enough to cover meat)
The Signature Finishers
- 1/2 cup Liver Spread (canned, such as Reno brand)
- 2 medium Potato (cubed and fried until golden)
- 1 large Carrots (sliced into rounds or wedges)
- 1 large Red Bell Pepper (sliced into strips)
- 1/2 cup Green Olives (pitted)
- 3-5 pieces Bird's Eye Chilies (chopped, adjust to desired heat level)
- 1/2 cup Cheddar Cheese (grated, for extra creaminess)
👨🍳 Instructions
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1
Start by cleaning the goat meat. Rub the meat with vinegar and rinse thoroughly with cold water to remove any unwanted 'gamey' scent. Pat dry with paper towels.
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2
In a large bowl, marinate the meat with soy sauce and black pepper for at least 30 minutes. If you have time, 2 hours in the fridge is even better.
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3
Heat 1 tablespoon of oil in a large heavy-bottomed pot or pressure cooker. Lightly fry the potatoes and carrots until the edges are golden, then remove and set aside.
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4
In the same pot, add the remaining oil. Sear the marinated goat meat in batches over medium-high heat until all sides are browned. Remove the meat and set aside.
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5
Sauté the garlic, onions, and ginger in the remaining fat until the onions are translucent and fragrant.
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6
Return the browned meat to the pot. Pour in the tomato sauce and beef broth. Ensure the liquid completely covers the meat.
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7
Bring to a boil, then lower the heat to a simmer. Cover and cook for 60-90 minutes (or 30-40 minutes if using a pressure cooker) until the meat is tender but not falling apart.
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8
Once the meat is tender, stir in the liver spread. This is the secret to a thick, savory, and authentic Kaldereta sauce.
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9
Add the bird's eye chilies and green olives. Simmer for another 5-10 minutes to allow the flavors to meld.
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10
Add the fried potatoes, carrots, and bell peppers. Cook for 5 more minutes until the vegetables are tender.
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11
Stir in the grated cheese. This adds a subtle richness and helps thicken the sauce further. Stir until melted.
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12
Taste and adjust seasoning with salt or more pepper if needed. The sauce should be thick enough to coat the back of a spoon.
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13
Transfer to a serving platter and serve hot with plenty of steamed white rice.
💡 Chef's Tips
To further eliminate gamey odors, you can parboil the meat with ginger and lemon grass for 10 minutes before the main cooking process. Don't skip frying the potatoes and carrots first; it prevents them from becoming mushy and adds a better texture to the final dish. If you don't have liver spread, you can use 1/2 cup of finely mashed sautéed chicken livers. For an even richer sauce, some chefs add 1/4 cup of peanut butter alongside the liver spread. Always cook on low heat during the final stages to prevent the cheese and liver spread from scorching at the bottom of the pot.
🍽️ Serving Suggestions
Serve with a side of warm, steamed Jasmine rice to soak up the rich, spicy sauce. Pair with a cold glass of San Miguel beer or a crisp lager to balance the heat and richness. A side of 'Atchara' (pickled green papaya) provides a refreshing acidity that cuts through the fat. For a complete fiesta spread, serve alongside Pancit Bihon or Lumpiang Shanghai. Provide extra 'calamansi' or lime wedges on the side for those who prefer a citrusy kick.