Tuesday, June 17, 2014

Kalderetang Kambing (Chevon Stewed in Spicy Tomato and Liver Sauce)

Kalderetang Kambing is stewed goat meat in spicy tomato and liver sauce. Kaldereta or caldereta is also a method of cooking which means to stew meat in a large cauldron (caldera in Spanish) or pot.  The dish is believed to have originated from Ilocos, a province in the Northern Philippines where dishes made with goat (kalding in Ilocano dialect) meat  are widely prepared.

Goat meat or chevon, lamb, mutton and beef are popular for cooking the dish. Exotic meat such as horse and carabeef (meat from carabao or water buffalo) can also be used. The sauce is seasoned with garlic, onion, tomato and chili peppers and thickened using liver pate. Vegetables include potatoes, carrots and bell peppers.

The dish is usually served with rice as a main entree. It is also served as an accompaniment to alcohol, hence making it pulutan or finger food. It is also a popular dish for fiesta, wedding, birthday and other holiday parties.

So to make Father's Day extra special,  I prepared Kalderetang Kambing for my husband last Sunday. I marinated the goat meat overnight and parboiled it before cooking it to eliminate the odor unique to goat.

To marinate the goat meat:
  • 1 tbsp. coarse salt, to rub the meat*
  • 1/4 cup vinegar
  • 1/2 lime, squeezed
  • 1/2 lemon, squeezed
  • 1/4 tsp. black peppercorn,  crushed
  • 1 thumb-sized portion of ginger, crushed
  • 4 cloves garlic, slightly crushed


  • 1 lb. chevon, cubed*
  • 2 tbsp. vegetable oil
  • 4 cloves garlic, minced
  • 1 medium onion, chopped
  • 4 Roma tomatoes, diced
  • 1 cup tomato sauce
  • 1 chili pepper, chopped (substitute: 1/2 tsp. red peppers flakes)
  • 1 cup beef broth
  • 1/3 cup liver pate
  • 2 large gold potatoes, cubed
  • 2 large carrots, diced
  • 1 red bell peppers, sliced
  • 1 cup green olives
  • 1 tbsp. sweet pickle relish (optional)
  • salt and pepper to taste
  1. Rub the meat with salt.  Rinse and marinate for at least 2 hours or overnight using the marinating ingredients. 
  2. Remove meat from the marinade and parboil it until tender. Rinse the meat with cold water. Set aside.
  3. Heat oil in a pot over medium high heat.  Saute garlic, onion and tomato for 3-5 minutes.
  4. Add the parboiled meat and cook until it is light brown. 
  5. Add tomato sauce and pepper or pepper flakes. Cook for 3 minutes.
  6. Add beef broth and bring to a boil. Simmer for 30-40 minutes.
  7. Add the liver pate, potatoes, carrots and pickle relish. Simmer for 10 minutes.
  8. Add bell peppers and olives. Simmer for 5 minutes.
*  Use a non-reactive bowl when marinating the meat.
*  Meat with bone in is preferred as the bone adds flavor to the sauce. Boneless meat will be fine, too.

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