📝 About This Recipe
A celebrated centerpiece of Filipino festivities, Kalderetang Kambing is a rich, savory-sweet goat stew braised to fork-tender perfection in a piquant tomato sauce. This heirloom recipe balances the gamey notes of the meat with a velvety liver spread base, sharp cheddar cheese, and a hint of chili heat. It is a soul-warming dish that transforms humble ingredients into a sophisticated explosion of flavor and texture.
🥗 Ingredients
The Meat and Marinade
- 1 kg Goat Meat (cut into 2-inch serving pieces, bone-in preferred)
- 1/2 cup Vinegar (cane or white vinegar for neutralizing gamey scent)
- 1/4 cup Soy Sauce (for depth of color and saltiness)
- 1 teaspoon Black Pepper (cracked)
Aromatics and Base
- 6 cloves Garlic (minced)
- 1 large Red Onion (chopped)
- 2 inch thumb Ginger (sliced into strips to further deodorize meat)
- 1 cup Tomato Sauce (pureed)
- 175 grams Liver Spread (canned, provides the signature creamy texture)
- 3-4 cups Beef Broth (or water, as needed for braising)
Vegetables and Finishes
- 2 medium Potatoes (cubed and fried until golden)
- 1 large Carrots (cubed and fried until golden)
- 1 each Red and Green Bell Peppers (sliced into strips)
- 1/2 cup Green Olives (pitted)
- 3-5 pieces Bird's Eye Chilies (chopped, adjust for spice preference)
- 1/2 cup Cheddar Cheese (grated, added at the end for richness)
- 3 tablespoons Cooking Oil (for sautéing)
👨🍳 Instructions
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1
In a large bowl, marinate the goat meat in vinegar, soy sauce, and cracked pepper for at least 30 minutes. This helps tenderize the meat and removes the 'maango' (gamey) smell.
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2
Heat 1 tablespoon of oil in a pan. Fry the potato and carrot cubes until the edges are golden brown. Remove and set aside; this prevents them from becoming mushy in the stew.
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3
In a large heavy-bottomed pot or Dutch oven, heat the remaining oil over medium-high heat. Sear the marinated goat meat (discard the marinade) in batches until browned on all sides. Remove meat and set aside.
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4
In the same pot, sauté the garlic, onions, and ginger until the onions are translucent and fragrant.
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5
Return the browned goat meat to the pot. Stir in the tomato sauce and liver spread, ensuring every piece of meat is well-coated.
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6
Pour in the beef broth and add the chopped chilies. Bring to a boil, then immediately lower the heat to a gentle simmer.
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7
Cover the pot and simmer for 1.5 to 2 hours. Check occasionally and add more broth or water if the liquid evaporates too quickly. The meat is ready when it easily pulls away from the bone.
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8
Once the meat is tender, stir in the fried potatoes and carrots. Simmer for another 5-7 minutes until the vegetables are fully cooked through.
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9
Add the bell peppers and green olives. Stir gently to incorporate.
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10
Stir in the grated cheddar cheese. This will thicken the sauce and add a lovely salty-creaminess. Season with salt and pepper to taste.
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11
Allow the stew to rest for 5 minutes before serving to let the flavors settle and the oils to rise to the surface, which is a hallmark of a good Kaldereta.
💡 Chef's Tips
For the best flavor, use a pressure cooker if you are short on time, reducing the simmering time to 30-40 minutes. If the goat meat is particularly gamey, you can parboil it in water with ginger and lemongrass for 10 minutes before the marinade step. Don't skip the liver spread; it is the secret ingredient that gives the sauce its unique, velvety body. Always fry your root vegetables separately first to maintain their shape and add a nutty flavor to the dish. Adjust the number of chilies carefully; the heat intensifies the longer the stew simmers.
🍽️ Serving Suggestions
Serve steaming hot over a generous bed of fluffy white jasmine rice. Pair with a side of 'Atchara' (pickled papaya) to cut through the richness of the sauce. A cold glass of San Miguel beer or a crisp Lager complements the spicy and savory notes perfectly. For a traditional fiesta experience, serve family-style in a large clay pot (palayok). Provide extra grated cheese on the side for those who want an even creamier finish.