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)

Where to try it

General Santos
Cotabato

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.