Wednesday, November 4, 2015

Calderetang Kambing (Goat Stew)

Growing up, I often see my father cooking this recipe when a few of his friends come over for a drink. I couldn't eat it then because he made it too spicy.


1 lb goat meat
2 c vinegar
1/4 c garlic (chopped)
salt and pepper to taste
1 c tomatoes (chopped)
1 medium sized onion (chopped)
1 c tomato sauce
1/2 c olive oil (or cooking oil for sauteing)
6-8 pieces of green olives

1/2 c red wine
1-2 pieces bay leaf
1/4 c red and green bell peppers (sliced)
1/4 green peas
1/4 c liver (cooked and chopped)
1 red hot chili pepper (more if you like it spicy)
1/4 c grated cheese (gouda)


1. Marinate the meat in vinegar, garlic and salt and pepper overnight to remove gamey smell.

2. The next day, drain all the liquid and cook in oil until brown. Set aside.

3. In a sauce pan, add oil. Over medium heat, saute garlic, onions and tomatoes. Add tomato sauce, liver and meat. Stir in the red wine and simmer until meat is tender. Add the rest of the ingredients and cook for an additional 10-20 minutes. Season to taste.