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Kalderetang Kambing Pin It!
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How to Cook Kalderetang Kambing

Kalderetang kambing is rich Filipino goat stew in a savory tomato sauce with liver spread and cheese. Learn how to make it tender, flavorful goat meat at home!
Prep Time1 hour
Cook Time45 minutes
Total Time1 hour 45 minutes
Course: Goat Recipe
Cuisine: Filipino
Keyword: goat caldereta, goat recipe, kalderetang kambing
Servings: 6 servings
Calories: 385kcal
Author: Manny

Ingredients

  • 1 kilo goat meat cut into 2-inch cubes lamb or duck meat can be substituted
  • ¼ cup and 2 tbsp. Sherry or Shaoxing rice wine
  • ½ cup olive oil
  • 1 tsp. crushed garlic
  • 1 cup peeled, seeded and chopped tomatoes
  • ½ cup tomato sauce
  • 1 cup water or beef broth
  • ¼ cup liver spread
  • ¼ cup canned pimientos or about ½ pimiento juliened
  • ¼ cup whole olives
  • 2 tbsp. Grated Edam or cheddar cheese
  • ½ tsp. Hot chili sauce
  • ½ tsp. Black pepper or ¼ tsp. Chopped chili
  • 1 tsp. Salt

Instructions

How to Cook Kalderetang Kambing:

  • Marinate meat in ¼ cup sherry for at least 1 hour.
  • In a heavy frying pan over medium fire, heat ¼ cup of the oil until slightly smokey, then brown meat slightly.
  • Remove from pan and set aside. In a thick, medium pot with lid over low fire, heat the rest of the olive oil.
  • Saute garlic until light brown.
  • Add tomatoes and simmer for 5 minutes then add tomato sauce and simmer another 5 minutes.
  • Stir mixture every 2-3 minutes to prevent burning.
  • Add meat to tomato mixture and simmer for 5 minutes.
  • Add water or broth and simmer another 10 minutes.
  • Add liver spread, pimiento, olives and cheese and simmer until meat is tender.
  • If the mixture is too thick, add more broth or water.
  • ( the time required to tenderize the meat depends a lot on the quality of the meat , so watch out that the liquid does not dry up.)
  • Season with hot sauce and salt to taste. Add remaining 2 tbsp sherry and simmer for 1 minute. Adjust seasonings to taste.

Notes

Cooking Tips:

Marinate the Goat Meat Well

Marinating the goat meat in sherry for at least an hour helps mellow its strong, gamey aroma and adds flavor. Make sure the pieces are evenly coated so the wine can work on all sides of the meat. If sherry is unavailable, dry white wine is a good substitute.

Brown the Meat Before Stewing

Lightly browning the goat meat in hot oil adds a deeper, more savory flavor to the finished stew. Avoid overcrowding the pan, as too much meat at once can release moisture and prevent proper browning. You only need to brown the surface because the meat will finish cooking and tenderizing in the sauce.

Keep Enough Liquid While Cooking

Goat meat can take time to become tender, so keep the heat low and check the pot occasionally while it simmers. If the sauce becomes too thick before the meat is tender, add a little broth or water to prevent it from drying out or burning. Let the meat's tenderness guide you rather than relying only on a fixed cooking time.