Kalderetang Kambing

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While we're still in Southeast Asia, we had a new guy start at work a few weeks back, who hails from the Philippines. We got chatting about food (as I usually do) and I asked him what's his favourite dish that reminds him of home. Kalderetang Kambing was his response. "Kambing" is the tagalog word "goat" and Kalderetang, also known as Caldereta, is a particular type of stew. It kind of reminds me of an Italian cacciatore, but that's probably just because it has tomato purée (aka Passata) and olives in it.

Ingredients

  • 500g goat meat (chevon), cubed
  • 1 tbsp garlic, minced
  • 1 medium-sized onion, minced
  • 3 medium sized tomatoes, diced
  • 1/2 teaspoon crushed chili or fresh Thai chili (optional)
  • 1 cup tomato purée (Passata)
  • 3/4 cup capsicum, sliced
  • 6 tbsp liver spread
  • 3/4 cup Spanish green olives (optional)
  • 1/2 cup vinegar
  • 1 large carrot, cubed
  • 1 medium-sized potato, cubed
  • 2 cups water
  • Sunflower oil for sautéing
  • Salt and pepper to taste

Putting it all together

  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. Sauté the garlic, onion, and tomatoes
  3. Add the marinated goat meat then cook until light brown
  4. Add tomato purée and crushed chili and cook for about 2 minutes
  5. Add the water and being to the boil. 
  6. Lower the heat and simmer for at least 45 minutes or until the meat is tender*.
  7. Add the liver spread and cook for 5 minutes (add water if the sauce seems to be drying up)
  8. Add 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 with rice.