Kalderetang Kambing, cabra o cordero guisado con verduras

Kalderetang Kambingstewed goat/lamb with vegetablesIngredients:900 g goat/lamb400 ml vinegar1 tbsp salt200 ml pineapple juice2 potatoes1 carrot1/2 red pepper1/2 green pepper1 onion4 cloves of garlic5-6 red rawits6 small gherkins4 tbsp olives, pitted200 ml passata/polpa100 gr liver pate, other pureed pork liver1 tsp salt1 tsp pepper5 tbsp oilwaterPreparation:Cut the meat into pieces. Peel the potatoes and cut them into pieces. Cut the carrot, gherkins and peppers into cubes. Finely chop the onion, garlic and rawits.Mix the meat with the vinegar and salt and let it marinate for at least 1 hour. Then rinse the meat and pat it dry. Heat the water in a pan and add the meat and cook for 10 minutes. Then drain and rinse.Heat 800 ml of water in a pan together with the meat, pineapple juice and salt and bring to the boil. Then simmer over low heat and covered for 2 hours until the meat is tender. Drain and reserve 400 ml cooking liquid.Heat the oil in a pan and fry the potatoes until golden brown and set aside. Then add the carrots and fry until golden brown and set aside. Then add the peppers and fry for 30 seconds and set aside. Then add the onion and garlic and fry until soft. Then add the meat and fry until golden brown.Then add the passata, the rawits and the stock/cooking liquid and bring to the boil. Then continue cooking over low heat and covered until the sauce thickens. Mix 100 ml of the cooking liquid with the liver pate in a bowl and stir it into a homogeneous mass and add it to the meat while stirring.Then add the gherkins, olives, potatoes and carrots and cook for 4 minutes. Then add the peppers and cook for 1 minute. Add the pepper and serve.