Filipino Kalderetang Kambing Recipe

Let me share one of my memorable recipes... Kalderetang Kambing! This isn't just a normal stew, it's a rich, orange-colored dish that combines goat meat with liver spread, tomatoes, and vegetables in the most incredible way.

I know goat meat might sound weird, but trust me on this one. When prepared properly, it creates one of the most flavorful and satisfying meals you'll ever taste. I promise it won't feel like it's goat meat at all.

My Ingredients

• 1 lb goat meat, cubed
• ½ cup vinegar (for marinating)
• 1 tablespoon garlic, minced
• 1 onion, minced
• 3 tomatoes, diced
• 4 Thai chili (optional if you love it spicy)
• 1 cup tomato sauce
• 6 tablespoons liver spread (my secret for richness)
• ¾ cup bell pepper, sliced
• ¾ cup green olives (optional but recommended)
• 1 carrot, cubed
• 1 potato, cubed
• 3 tablespoons cooking oil
• 2 cups water
• Salt and pepper to taste

How I Make My Filipino Kalderetang Kambing

1. Marinate the goat meat. I start by combining my cubed goat meat with vinegar, salt, and pepper in a large bowl. This is the most important step. I let it marinate for at least an hour, but longer is better. This eliminates any gamey smell and makes the meat tender.
2. I heat oil in my kaldero (or heavy pot) and saute my minced garlic, onion, and diced tomatoes until fragrant. This makes the dish smell amazing.
3. I add my marinated goat meat (saving the marinade) and cook until the outside turns light brown.
4. I add the sauce base. I pour in my tomato sauce and add the Thai chili if I'm feeling spicy (which I usually am). I let this cook for about 2 minutes to blend all the flavors.
5. I add 2 cups of water and bring everything to a boil, then reduce to a simmer. I let it cook for at least 45 minutes until the goat meat is tender.
6. I then add the liver spread. I stir in my liver spread and cook for 5 minutes. This is what gives kaldereta its rich flavor and beautiful orange color. If the sauce gets too thick, I add more water.
7. I add my cubed potatoes and carrots and simmer for 8 minutes until they're tender but still have some bite to them.
8. I add the bell peppers and green olives (if using) and simmer for just 5 more minutes. I want the peppers to be tender but still crisp.
9. Finally, I season with salt and pepper to taste.
10. Serve and enjoy your kalderetang kambing!

My Personal Tips

• Never skip the marination. It's what makes kalderetang kambing delicious.
• Use chevon (adult goat meat) for the best flavor and texture.
• Don't rush the browning process. Good color equals good flavor.
• The liver spread is non-negotiable. It's what makes kaldereta unique.
• Add vegetables in stages so everything cooks perfectly.
• Taste and adjust seasoning at the end. Every batch is slightly different.
• Make extra because this tastes better the next day.

Related

Looking for other recipes like this? Try these:

Filipino Kalderetang Kambing Recipe

My kalderetang kambing is tender marinated goat meat slowly simmered with tomato sauce, liver spread, and vegetables until rich and flavorful.

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Prep Time 1 hour hr 15 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 2 hours hrs 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 lb goat meat cubed
• ½ cup vinegar for marinating
• 1 tablespoon garlic minced
• 1 onion minced
• 3 tomatoes diced
• 4 Thai chili (optional if you love it spicy)
• 1 cup tomato sauce
• 6 tablespoons liver spread (my secret for richness)
• ¾ cup bell pepper sliced
• ¾ cup green olives (optional but recommended)
• 1 carrot cubed
• 1 potato cubed
• 3 tablespoons cooking oil
• 2 cups water
• Salt and pepper to taste

Method

 

1. Marinate the goat meat. I start by combining my cubed goat meat with vinegar, salt, and pepper in a large bowl. This is the most important step. I let it marinate for at least an hour, but longer is better. This eliminates any gamey smell and makes the meat tender.
2. I heat oil in my kaldero (or heavy pot) and saute my minced garlic, onion, and diced tomatoes until fragrant. This makes the dish smell amazing.
3. I add my marinated goat meat (saving the marinade) and cook until the outside turns light brown.
4. I add the sauce base. I pour in my tomato sauce and add the Thai chili if I'm feeling spicy (which I usually am). I let this cook for about 2 minutes to blend all the flavors.
5. I add 2 cups of water and bring everything to a boil, then reduce to a simmer. I let it cook for at least 45 minutes until the goat meat is tender.
6. I then add the liver spread. I stir in my liver spread and cook for 5 minutes. This is what gives kaldereta its rich flavor and beautiful orange color. If the sauce gets too thick, I add more water.
7. I add my cubed potatoes and carrots and simmer for 8 minutes until they're tender but still have some bite to them.
8. I add the bell peppers and green olives (if using) and simmer for just 5 more minutes. I want the peppers to be tender but still crisp.
9. Finally, I season with salt and pepper to taste.
10. Serve and enjoy your kalderetang kambing!

Notes

• Never skip the marination. It's what makes kalderetang kambing delicious.
• Use chevon (adult goat meat) for the best flavor and texture.
• Don't rush the browning process. Good color equals good flavor.
• The liver spread is non-negotiable. It's what makes kaldereta unique.
• Add vegetables in stages so everything cooks perfectly.
• Taste and adjust seasoning at the end. Every batch is slightly different.
• Make extra because this tastes better the next day.

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