Kalderetang Kambing
User Reviews
4.9
21 reviews
Excellent
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Prep Time
15 mins
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Cook Time
2 hrs
-
Marinate
1 hr
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Total Time
2 hrs 15 mins
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Servings
6 servings
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Calories
702 kcal
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Course
Main Course, Appetizer
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Cuisine
Filipino
Kalderetang Kambing
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Kambing Caldereta is a Filipino stew made with goat meat, potatoes, and carrots braised in a tomato and liver sauce. It's hearty, boldly-flavored, delicious as an appetizer with alcoholic drinks or a main dish with steamed rice.
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Ingredients
- 2 pounds goat meat, cut into serving portions
- 2 cups vinegar
- 1 tablespoon salt
- water
- 1 cup pineapple juice
- ¼ cup canola oil
- 2 medium potatoes, peeled and quartered
- 1 large carrot, peeled and cut into cubes
- ½ red bell pepper, seeded, cored, and cubed
- ½ green bell pepper, seeded, cored, and cubed
- 1 onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 4 Thai chili peppers, stemmed and minced
- 1 cup tomato sauce
- ½ cup liver spread
- 6 pieces sweet gherkins pickles
- ¼ cup Spanish olives
- salt and pepper to taste
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Instructions
- In a large bowl, combine goat meat, vinegar, and 1 tablespoon salt. Marinate in the refrigerator for about 1 hour. Rinse and drain well.
- In a pot over medium heat, bring to a boil enough water to cover the meat. Add goat meat and boil for about 7 to 10 minutes or until scum begins to rise. In a colander, drain well. Rinse the meat and the pot.
- In the clean pot, combine goat meat, pineapple juice, 4 cups of water, and 1 tablespoon salt. Bring to a boil, skimming scum that floats on top.
- Lower heat, cover, and simmer for about 1 ½ to 2 hours or until meat is tender but not falling apart. Using a colander, drain meat and reserve about 2 cups of the liquid.
- In a wide pan over medium heat, heat oil. Add potatoes and cook until lightly browned. Remove from pan and drain on paper towels.
- Add carrots and cook until lightly browned. Remove from pan and drain on paper towels.
- Add bell peppers and cook for about 30 seconds. Remove from pan and drain on paper
- Remove excess oil from the pan except for about 2 tablespoons. Add onions and garlic and cook until softened.
- Add goat meat and cook, stirring occasionally, until lightly browned.
- Add tomato sauce, the 2 cups reserved broth, and chili peppers. Bring to a boil.
- Lower heat, cover, and continue to cook for about 20 to 30 minutes or until meat is fork-tender and sauce is slightly reduced.
- In a bowl, combine liver spread and about ½ cup broth from the pan. Stir until smooth and add to pan. Stir until well-dispersed.
- Add pickles and olives.
- Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
- Add bell peppers and continue to cook for about 1 to 2 minutes or until tender yet crisp.
- Season with salt and pepper to taste. Serve hot.
Notes
- Don't marinate the meat for too long as vinegar is a strong acid and will break down the proteins, making the texture mushy.
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
25g
(8%)
Protein
31g
(62%)
Fat
51g
(78%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
6g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
142mg
(47%)
Sodium
1751mg
(73%)
Potassium
969mg
(28%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
7729IU
(155%)
Vitamin C
49mg
(54%)
Calcium
69mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 51g | 78% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 142mg | 47% |
| Sodium | 1751mg | 73% |
| Potassium | 969mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 7729IU | 155% |
| Vitamin C | 49mg | 54% |
| Calcium | 69mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
21 reviews
Excellent
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