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Kalderetang Kambing
No verified photo yet. We would rather show you the name than a picture that is not the real dish.
Spanish caldereta arrived named after its pot (caldera) and in Mindanao found its signature meat: goat, the king of Moro tables where pork never enters. Slow-stewed with tomato, potatoes, olives and liver paste, it is a fixture at baptisms and fiestas in General Santos.
Ingredients
- 1 kg goat shoulder, cubed
- 2 tbsp liver spread
- 1 cup tomato sauce
- 2 potatoes and 2 carrots, cubed
- 1 red bell pepper and 1/2 cup olives
- 1 onion, 1 head garlic, 2 bay leaves
- 2-3 siling labuyo chilies
480–650 kcal per typical serving.
serving + rice (estimated from the typical recipe)
More history on Wikipedia: Kaldereta
How it is made
- Boil the goat in water with bay 45-60 min until tender (pressure cooker: 25 min).
- Brown the meat and set aside; in that fat sauté garlic and onion.
- Add tomato, liver paste and a ladle of the cooking broth.
- Return the meat with potatoes, carrot, pepper and olives; stew 20 min.
- Finish with the chilies and serve with rice.