Kalderetang Kambing - stewed goat/lamb with vegetables

Ingredients

• 900 ggoat or lamb
• 400 mlvinegar
• 1 tbspsalt
• 200 mlpineapple juice
• 2potatoes
• 1carrot
• 1/2red pepper
• 1/2green pepper
• 1onion
• 4 clovesgarlic
• 5–6red rawit chillies
• 6 smallgherkins
• 4 tbsppitted olives
• 200 mlpassata or chopped tomatoes
• 100 gliver pâté or puréed pork liver
• 1 tspsalt
• 1 tsppepper
• 5 tbspoil
• 800 ml, plus extra as neededwater

Instructions

1. 1

   Prepare the ingredients

   Cut the meat into pieces. Peel and chop the potatoes, then dice the carrot, gherkins and peppers. Finely chop the onion, garlic and rawit chillies.

2. 2

   Marinate the meat

   Combine the meat with the vinegar and 1 tablespoon of salt. Leave it to marinate for at least 1 hour, then rinse and pat dry.

3. 3

   Blanch the meat

   Bring water to the boil in a pan, add the meat and cook for 10 minutes. Drain the meat and rinse it.

4. 4

   Simmer until tender

   Heat 800 ml water in a pan with the meat, pineapple juice and 1 teaspoon of salt. Bring to the boil, then cover and simmer over a low heat for 2 hours, until the meat is tender. Drain, reserving 400 ml of the cooking liquid.

5. 5

   Fry the vegetables

   Heat the oil in a pan and fry the potatoes until golden; set them aside. Fry the carrots until golden and set aside, then fry the peppers for 30 seconds and set aside. Add the onion and garlic and fry until soft.

6. 6

   Brown the meat

   Add the meat to the softened onion and garlic and fry until golden brown.

7. 7

   Thicken the sauce

   Stir in the passata, rawit chillies and reserved cooking liquid, then bring to the boil. Cover and cook over a low heat until the sauce thickens. In a bowl, mix 100 ml cooking liquid with the liver pâté until smooth, then stir this mixture into the meat.

8. 8

   Finish and serve

   Add the gherkins, olives, potatoes and carrots and cook for 4 minutes. Add the peppers and cook for 1 minute. Season with the pepper and serve.

What is kalderetang kambing?

Kaldereta is a Filipino stew traditionally associated with goat, although lamb is a practical substitute. Its tomato-based sauce is often enriched with liver, while vegetables and pickled or briny ingredients give it a rounded, savoury flavour.

This version balances the meat's richness with pineapple juice, vinegar, gherkins and olives. The separate frying of the vegetables helps them keep some character rather than disappearing into the long-simmered sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The potatoes and pineapple juice supply most of the carbohydrates, while the goat or lamb provides protein and the oil, olives and liver pâté contribute much of the fat. Serve a moderate portion of stew with rice and add greens or salad to balance the plate.

Choosing the meat

Goat: Use pieces suited to slow cooking, which become tender during the covered simmer. The vinegar marinade adds a sharp note before cooking; rinse and dry the meat as directed.

Lamb: Choose stewing pieces if goat is unavailable. Lamb may become tender sooner, so check it during the simmer rather than relying only on the clock.

Build flavour in stages

Marinade and blanch: The recipe uses both a vinegar marinade and a brief boil before the long simmer. Drain and rinse after each stage, then reserve the measured cooking liquid from the final simmer for the sauce.

Browned ingredients: Fry the potatoes, carrot and peppers separately, setting each aside. This gives them a chance to colour without crowding the pan, and they go back into the stew near the end.

Get the sauce right

Tomato and stock: Simmer the passata with the chillies and reserved cooking liquid until the sauce thickens. Keep the heat low and the pan covered, checking occasionally so it does not catch on the bottom.

Liver finish: Mix the pâté with 100 ml of cooking liquid until smooth before adding it. This loosens the pâté and makes it easier to stir through the stew evenly.

Check the texture and timing

Tender meat: The goat or lamb should yield easily when pierced after its covered simmer. If it is still firm, continue cooking gently until tender.

Vegetables: The potatoes and carrot cook in the sauce for 4 minutes, followed by the peppers for 1 minute. Cut them into similar-sized pieces so they heat through at roughly the same pace.

Serve it as a meal

Rice: Plain steamed rice is a natural partner for the thick, savoury sauce and makes the stew go further.

Fresh sides: A simply dressed green salad or lightly cooked greens can bring freshness alongside the rich meat, olives and liver-enriched sauce.

Recipe notes & tips

• Cut the meat into evenly sized pieces so they cook at a similar rate.
• Pat the rinsed meat dry before frying to encourage browning.
• Fry the vegetables in batches if the pan is crowded.
• Stir the sauce occasionally during its covered simmer to stop it sticking.
• Blend the pâté with the cooking liquid until smooth before stirring it into the stew.

Variations

• Use lamb: Swap the goat for lamb stewing pieces and check for tenderness before the full simmer time is up.
• Adjust the heat: Use fewer rawit chillies for a milder sauce or more for extra heat.
• Add a bay leaf: Simmer one with the meat, then remove it before serving.
• Use fresh tomatoes: Replace the passata with chopped ripe tomatoes and simmer until they break down.
• Serve with rice: Spoon the stew and sauce over steamed rice for a more filling meal.

Common mistakes to avoid

• Skipping the rinse: Rinse the meat after marinating and after blanching, as directed, before the long simmer.
• Crowding the frying pan: The vegetables may steam instead of browning; fry them in batches if needed.
• Adding pâté in one lump: Mix it with 100 ml cooking liquid first so it stirs into the sauce smoothly.
• Overcooking the peppers: Add them only for the final minute to keep them from becoming too soft.
• Serving tough meat: Check that the meat is tender before moving on; simmer it longer if necessary.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions