Kaldereta is also known as Goat Meat Stew or Kaldereta-de-Cabrito and is one of my very favorite goat recipes and the Philippines are famous for this. Make sure you try it when there.
Kaldereta-Kambing is one of the goat meat dishes every Filipino has come to love and my wife who happens to comes from Ilocos Norte makes it extra special for me from our own lovely tender goat meat.
Kalderetang-Kambing is a signature dish from the Central and Northern Luzon areas.
You can get spicy seasoning mixes ready made for use in Kaldereta. This recipe is similar to many and a variation on them that my Filipino wife Mary Jane makes. The liver mix makes all the difference.
Step 1 Put the cubed meat into a bowl and mix with the minced garlic, vinegar, salt and pepper. Place in frig for 60 minutes to marinate.
Step 2 Heat the oil in a large pan and gently brown the garlic.
Step 3 Remove the garlic from the pan and then saute the onion and the tomatoes
Step 4 Drain marinade and reserve then add in the goat meat and seasonings (use the seasoning mix if available).
Step 5 When party cooked, transfer the mixture into a deeper pan
Step 6 Add in the stock until the mixture is covered
Step 7 Gently cook until the goat meat is nearly tender, stir frequently
Step 8 Add in the potatoes, and continue cooking.
Step 9 When goat meat and the vegetables are tender, add in the liver mixture to thicken the gravy or sauce, and also add in the bell pepper.
Step 10 Add in the peas and ham
Step 11 Garnish with the egg slices and some chopped ham.
Liver Mixture for Kaldereta Gently fry 2 lamb or goat livers and process it in food processor, then add 2 tbsps bread crumbs, 2 tbsps white vinegar, 1 cup vegetable stock and 1 tsp sugar. Mix the ingredients and then strain into the Kaldereta mixture.
HOW TO MAKE THIS DISH
Step 1 Cut the goat meat into thick cubes
Step 2 Heat the cooking oil, and gently saute the garlic.
Step 3 Remove the garlic and then saute the onion and tomatoes,
Step 4 Add in the meat and seasonings.
Step 5 When partly cooked, transfer the mixture into a deeper sauce pan, add in the stock to cover the mixture.
Step 6 Gently simmer until the goat meat is tender.
Step 7 Add in the potatoes and continue cooking.
Step 8 When the goat meat and vegetables are tender, add in the liver mixture to thicken up the gravy.
Step 9 And in the pimientos, peas and ham.
Step 10 Serve and garnish with slices of hard boiled eggs and chopped ham.