How To Cook Kalderetang Kambing: Goat Stew

How To Cook Kalderetang Kambing: Goat Stew

Kalderetang Kambing or Goat Stewed in Tomato sauce. This dish is so easy to prepare. Goat meat is sautéed with combination of onions, garlic and tomatoes. Aside from using Goat meat, you also have the option to use beef, pork or chicken to make Kaldereta. But Goat meat is the most popular and the most commonly used meat to make Kalderetang Kambing Goat Stew. Whenever there is an occasion at home or perhaps we are celebrating our annual city fiesta, Kalderetang Kambing is definitely on my list of menu to serve to fiesta goers. That is why it is on my Top 10 list of delicious food.

Here in the Philippines, it is not hard for me to find goat meat as Goats are easily accessible in the market. We have a lot of sellers in our ‘Tiangge’ (Wet Market) that sells goat meat per kilo and you can also have the choice to choose which part you like for your own preferences to use in cooking Kaldereta. 

Some friends of mine doesn’t like Kalderetang Kambing but would rather prefer to eat Pork Kaldereta or Beef Kaldereta. Why is that so? It’s probably because some doesn’t like its distinctive smell even after it is already cooked. There are a few effective ways on how to remove the smell of goat meat when cooking Kaldereta. You can either add salt to cold water and dissolve the goat meat for a few minutes to an hour, the salt draws away the odor from the goat meat or you can marinate goat meat for at least an hour before cooking. Marinade mixture includes vinegar, salt and ground black pepper. I find these methods highly effective as this is what I usually do whenever I cook Kalderetang Kambing. 

Another thing is that when cooking goat meat, you may experience goat meat to be very tough especially if the goat meat comes from a very old goat. That is why it is important to choose a more younger and leaner goat. Chevron or Cabrito is usually the goat of choice for Kalderetang Kambing. Chevron is a goat between the ages 6 to 9 months, the meat is not as juicy as Cabrito, a goat between 4 to 8 weeks of age. The Cabrito meat is more juicier, leaner and more tasty. The younger the goat, the ideal it is to use for Kaldereta. 

There are several ways on how to cook Kaldereta:

Kaldereta with Peanut Butter: I was able to use peanut butter instead of using liver paste, it actually tastes pretty good too. 

Kaldereta sa Gata (Coconut milk): adding coconut milk with your kaldereta is actually one of my favorites. It makes Kaldereta richer and creamier..

In terms of ingredients,  I personally prefer to cook Kalderetang Kambing Goat Stew the Ilocano way. I have a friend who is an Ilocano by birth. She taught me how to make Kalderetang Kambing. Though a little touch of my own version as well is also integrated in the recipe below.

RECIPE FOR KALDERETANG KAMBING: GOAT STEW

Preparation time: 10 minutes

Cooking time: 1 hour

Total: 1 hour and 10 minutes

Servings: 4 pax

Ingredients:

  • 1 lb goat meat chevon, cut in serving pieces
  • ½ cup vinegar
  • 3 tablespoons cooking oil
  • 1 tablespoon garlic; minced
  • 1 medium-sized onion; minced
  • 3 medium sized tomatoes; diced
  • 1 can tomato sauce (8oz)
  • 3 pieces bay leaves
  • 2 cups of water
  • 6 tablespoon liver spread
  • 1 large-size carrot; cubed
  • 1 medium-sized potato; cubed
  • 1 red bell pepper; sliced
  • Salt and pepper to taste

Additional ingredients: Optional 

  • 1 tomato; cut into small slices
  • 1 tablespoon green peas
  • 3 chili peppers
  • 1 tablespoon of pickles
  • 1 tablespoon of peanut butter
  • 10 green olives
  • Soy sauce to taste

Cooking Instructions:

1. In a large bowl, marinate goat meat for at least an hour using a mixture of vinegar, salt and ground black pepper. (this is to remove gamey of goat meat). After an hour, remove the goat meat from the marinade. Rinse and drain meat. 

2. Heat cooking pot or casserole, pour cooking oil. When cooking oil is hot enough, sautés garlic, onion and tomatoes. Occasionally stir until aromatic

3. Add marinated goat meat to the mixture of sautéed ingredients. Wait until the outer part of the goat meat turns brown. 

4. Add Tomato sauce and bay leaves, stir and simmer  for about 2 minutes.

5. Add water, and allow it to boil. Cover and simmer (lower heat) for at least 45 minutes or until goat meat becomes tender. In this process the sauce will reduced.

6. Add liver spread, stir  well and continue cooking for 5 more minutes. If the sauce seemed to have dried up, you can add additional water.

7. Add potatoes and carrots, stir well and continue to simmer for another 8 minutes, 

8. Add bell pepper, stir and simmer again for another 5 minutes.

9. Season with salt and pepper to taste.

10. Turn off heat

11. Serve while hot and enjoy.

Tip: 

  • Aside from marinating goat meat in vinegar to eliminate its gamey, you can also boil it in Pandan leaves. 
  • Instead of using pickles, an alternative would be to add green olives
  • Grated cheese can also be added for that slight kick of taste.

Interested in other recipes? Feel free to comment below. Also, let me what you think about this recipe. I look forward to hearing from you.

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