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.

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.

I add my marinated goat meat (saving the marinade) and cook until the outside turns light brown.

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.

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.

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.

I add my cubed potatoes and carrots and simmer for 8 minutes until they're tender but still have some bite to them.

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.

Finally, I season with salt and pepper to taste.

Serve and enjoy your kalderetang kambing!