Kalderetang Kambing

This is Kalderetang Kambing. Kalderetang Kambing is goat meat stewed in tomato sauce with liver spread. This is is another dish that is always present during fiestas. Preparation of the goat meat is different from any other meat since you have to make sure you eliminate the smell of the goat meat. We have added several tips on how to do that. Enjoy this recipe from all of us at Filipino Chow.


  • 1 pound of goat meat, cubed
  • 1 piece of medium-sized potato, quartered
  • 1 large carrot, sliced
  • 2 cloves of garlic, minced
  • 1 piece of medium-sized onion, minced
  • 3/4 cup red bell pepper, sliced
  • 3/4 cup of green peas
  • 3 pieces of medium-sized tomatoes, diced
  • 1 cup tomato sauce
  • 6 tablespoons of liver spread
  • 3 tablespoons cooking oil
  • 1/2 teaspoon of crushed chili (optional)
  • Salt and pepper to taste
  • 2 cups of water


  1. Clean and marinate the goat meat using one of the tips provided below.
  2. In a large pan or wok over medium-high heat, saute the garlic followed by the onions and tomatoes with a little bit of cooking oil.
  3. Continue to saute until the tomatoes begin to wilt.
  4. Add the goat meat to the pan then continue to saute until the meat is lightly browned.
  5. Add the tomato sauce, crushed chili and liver spread to the pan.
  6. Stir until all the ingredients are well blended and it begins to boil then let it simmer for about 3 minutes.
  7. Add the water to the pan then bring it to a boil.
  8. Simmer for an hour or until the goat meat is tender while occasionally stirring.
  9. Add the green peas, potatoes and carrots to the pan and simmer until vegetables are done but not overcooked.
  10. Add more water if necessary, 1/2 cup at a time.
  11. Add the red bell pepper to the pan.
  12. Simmer for another 3 minutes.
  13. Season with salt and pepper to taste.
  14. Remove the pan from the heat and transfer the dish to a serving bowl.
  15. Serve with steamed rice and enjoy!

To eliminate the smell of the goat meat, mix 1 cup of powdered milk into a half gallon of cool water and soak the meat for about an hour and rinse before preparing. Or you can also soak the chops in water for 30 minutes to open the pores in the meat. Liberally salt both sides of the chops and let them sit for one hour. Scrape, then rinse the salt from the meat before cooking. You can also brine the chops by soaking them in a mixture of water, salt and vinegar, then rinsing before cooking.


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