Kalderetang Kambing (filipino Spicy Goat Stew)

Kalderetang Kambing (filipino Spicy Goat Stew)


  • 1 kilo fresh mutton or goat
  • 75 milliliters red wine
  • 125 milliliters cooking oil
  • 1 1/2 tbsp minced garlic
  • 100 grams onion diced
  • 200 grams tomatoes sliced
  • 100 grams diced red bell pepper
  • 100 grams diced green bell pepper
  • 2 tsps finely chopped chili pepper
  • 2 tbsp soy sauce
  • 2 bay leaves
  • 1 tsp paprika
  • 250 grams tomato sauce
  • 12 liters beef stock
  • sea salt to taste
  • freshly ground pepper
  • 75 grams liver spread
  • 50 grams green stuffed olives
  • 1 tbsp grated edam cheese
  • 50 grams pimientos cut into strips


Cut meat into serving size pieces and marinate in red wine for at least 2 hours, then drain meat and set aside. Reserve the marinade. In a saucepan, heat the oil and brown the meat on all sides in batches. Transfer meats as they brown to a platter. Pour excess oil from pan, leaving only about 3 tbsp. Fry garlic, then onions, tomatoes, bell peppers and chili peppers and sautee for 3 minutes. Add the reserved marinade, bay leaves, paprika, tomato sauce, soy sauce, beef stock and replace the meat. Bring to a boil then lower heat and simmer for 1 hour. Stir in the liver spread, add olives, cheese, salt and pepper and cook for a further 2 minutes. Transfer to a serving dish and garnish with pimiento strips. Notes: Instead of using liver spread, I prefer using raw chicken livers. I brown it with the meat and simmer till it starts "dissolving" and becomes part of the sauce. Edam cheese is not an integral part of this stew. I actually find it optional but if you wish to add cheese, you can always just use a sharp cheddar to garnish it before serving. Pimiento stuffed green olives are what I normally use. Never black olives which I find the taste not to suit the dish. This dish is traditionally spicy so using habaneros for the chili pepper called is advisory. Serve with rice or tortillas

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