How to Cook Kalderateng Kambing
Servings: 6 servings
Ingredients
- 1 kilo goat meat cut into 2-inch cubes – lamb or duck meat can be subtituted
- ¼ cup and 2 tbsp. Sherry
- ½ cup olive oil
- 1 tsp. Crushed garlic
- 1 cup or 1 can whole 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.