Caldereta is also known as Goat Meat Stew or Kaldereta-de-Cabrito or Kaldereta Kambing is one of my very favorite goat recipes and the Philippines are famous for this.

Kaldereta Kambing is one of the meat dishes every Filipino has come to love and my wife who comes from Ilocos Norte makes it extra special for me.

Kalderetang Kambing is a signature meal from Central and Northern Luzon.



  • 1 ½ kg quality goat meat, cut into 2 inch cubes
  • To Make the Marinade
  • 3/4 cup white vinegar
  • 1 head garlic, crushed
  • Salt and pepper to taste
  • 2 tbsp cooking oil (I prefer olive oil)
  • 1 cup water
  • 1/4 cup sherry
  • 1/2 cup olive oil
  • 1/4 cup onion, sliced
  • 1 red bell pepper, sliced into strips
  • 1/2 cup green peas
  • 1 small bay leaf
  • 1 tsp white pepper
  • ½ cup tomato sauce
  • 1 slice goat or lamb liver (about 5 inches square and 1/2 inch thick)
  • 6 cloves garlic, crushed
  • 1 cup green olives
  • 1 cup potatoes, cubed
  • 1 tsp white sugar
  • Tabasco or Peri Peri hot chili sauce to taste


Step 1 Marinate the goat meat for 4 hours in a mixture of white vinegar, garlic, salt and pepper.

Step 2 Gently saute potatoes in olive oil and set aside

Step 3 Gently saute goat meat until it is brown in both sides.

Step 4 Add in the water, sherry and onions and gent;y simmer until tender

Step 5 Add in the olive oil, bay leaf, white pepper, red pepper and the garlic.

Step 6 Add in the tomato sauce and some water.

Step 7 Simmer gently until the vegetables are tender.

Step 8 Brown the liver and then mash to make a paste. Add some water and then add into the mixture.

Step 9 Add in the sugar and the hot sauce, add in the olives and then the green peas, simmer for 2-3 minutes and remove from the heat

Step 10 Serve with rice.



  • 1 kg quality goat meat
  • 1 can button mushrooms, sliced into halves
  • 2 medium size onions, medium chopped
  • ½ head garlic, medium chopped
  • 1 can liver spread
  • 1 cup tomato sauce
  • 1 pkt. Mamasita’s Kaldereta sauce mix
  • 5-8 black peppercorns, crushed
  • 2 medium size green/red bell pepper, sliced into 1” square
  • 2 medium size potatoes, cut into quarters
  • 1 medium size carrot, cut into large chunks the same size as potato
  • 1/4 cup. soy sauce
  • 1/4 cup. White vinegar
  • 3 bay leaves
  • Salt and black pepper


Step 1 Marinate the goat meat in vinegar, with salt and pepper for 30-60 minutes.

Step 2 Drain off the marinade and then stir fry meat until color changes to light brown, then set aside

Step 3 Sauté the garlic and onion, then add back the goat meat and sauté for 2-3 minutes.

Step 4 Add in the soy sauce, tomato sauce and the liver spread, cook for 3-5 minutes and keep stirring.

Step 5 Add in 3-4 cups of water, the crushed pepper corns and the bay leaf then gently simmer for 30 minutes until goat meat is tender.

Step 6 Add in the potato, the carrots, mushroom and the kaldereta sauce mix which should be diluted in 1/2 cup of water.

Step 7 Simmer for 10 minutes until vegetable are cooked and the sauce thickens.

Step 8 Add in the bell pepper, season with salt and cook for another 60 seconds then remove from heat

Step 9 Serve hot with Rice.



  • 1 kg quality goat meat
  • 1 bottle red wine
  • 2 tablespoons virgin olive oil
  • 1/2 teaspoon garlic, medium chopped
  • 1 large onion, thinly sliced
  • 1/3 cup tomato paste
  • 3/4 cup brine of green olives
  • 1/2 cup tomato, boiled, peeled, seeded and chopped finely
  • Paprika picante, add just a dash
  • 1 tablespoon Edam cheese grated
  • 1 tablespoon breadcrumbs
  • 10 green olives
  • 2 lightly roasted green and red bell peppers, sliced
  • Salt and black pepper to taste
  • 2 tablespoons brandy
  • 1 tablespoon sherry


Step 1 Marinate the goat meat in red wine for 8 – 12 hours

Step 2 Gently boil the meat in water until tender. Reserve the stock.

Step 3 Saute the garlic and onion in olive oil

Step 4 Saute the mean and gently brown.

Step 5 Add in the tomato paste, olive brine and tomato.

Step 6 Gently simmer until the goat meat is tender.

Step 7 Season with the dash of paprika. When the sauce reduces, add in some of the goat stock and red wine.

Step 8 Thicken the sauce with grated cheese and bread crumbs.

Step 9 Add in the olives and peppers. Season with salt and black pepper.

Step 10 Add in the brandy and sherry and gently simmer until cooked.

Caldereta is also known as Goat Meat Stew and how to enjoy Philippine Goats.

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