Kalderetang Kambing is a rich, spicy, and hearty tomato-based stew made with goat meat, potatoes, and carrots. This classic Filipino dish is sure to be a crowd favorite at any special occasion or dinner party. Delicious as an appetizer with alcoholic drinks or a main dish with steamed rice!
The name caldereta or kaldereta is derived from the Spanish word “caldera,” which means cauldron. It originated from the meat stews that the Spaniards brought to the Philippines.
The dish is a staple in Filipino cuisine and uses almost any meat – from goat, beef, pork, chicken, and even fish. It’s similar to mechado and afritada as it has almost the same ingredients. But what makes kaldereta stand out from the other tomato-based stews is the addition of liver spread or liver sauce.
Kalderetang Kambing is a specialty dish of the Central and Northern Luzon. It’s made with adult goat meat (chevon) braised in spicy tomato sauce and liver paste with potatoes, carrots, olives, and bell peppers.
It’s a favorite Filipino pulutan or bar food and is usually served with ice-cold or other hard drinks. Unlike its beef or chicken counterpart, the kambing version is mostly reserved for fiestas, special occasions, or holidays as the meat is not as readily available.
- Goat– the meat used in this recipe is from adult goats or usually referred to as chevon. The name chevon is derived from the French word chèvre, which is a female goat. It’s savory and less sweet than beef but a tad sweeter than lamb. The meat used in this recipe is from adult goats or usually referred to as chevon.
- Vinegar– marinating in an acidic medium such as vinegar or lemon juice helps tenderize the meat and tame the gamey odor and taste
- Pineapple juice– adds a fruity sweetness
- Tomato sauce– you substitute with tomato paste; use about 2 tablespoons and add more water or broth
- Vegetables– potatoes, carrots, and bell peppers extend servings and add color and texture. You can also add green peas if desired.
- Thai Chili Pepper or Bird’s eye chili– kicks up the dish with a punch of heat
- Liver Spread– a Filipino-style liverwurst that brings a savory flavor to the dish. You can use pureed fresh pork liver if tinned liver spread is not available.
- Sweet Gherkin Pickles– smaller kinds of cucumbers that have been pickled in vinegar or brine.
- Spanish Olives – Manzanilla is the most common green olives sold in supermarkets. It is added to the kaldereta to provide a nice sour flavor to compliment the dish.
- Goat meat is an acquired taste due to its barnyard flavor and odor. It takes a bit more preparation to take the edge off the gamey taste and make it less overpowering.
How to prepare goat meat
- Soak the meat in vinegar to remove the gamey taste and speed up cook time. But don’t marinate for too long as vinegar is a strong acid and can dry out the meat, making it tough.
- Aside from marinating in vinegar, you can boil the goat meat in pandan leaves to remove the smell.
- You can also soak the goat meat in buttermilk or milk for 1 to 2 hours. It has the same effects as the vinegar.
- Cooking time depends on the goat’s age; the older the goat, the longer it cooks. The best way to tell that it is done is when the skin is soft and gelatinous but still firm.