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Kalderetang Kambing
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5 from 1 vote

How to Cook Kalderateng Kambing

Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Goat Recipe
Cuisine: Filipino
Servings: 6 servings
Author: Manny


  • 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


    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.