Calderetang Kambing

Calderetang Kambing

• 1 kilo goat meat, cut into chunks
• 1 big can (350g) liver spread or ground liver
• 5 onions, minced
• 5 cloves garlic, minced
• 6 tomatoes, sliced
• 1 cup tomato sauce
• 3 green peppers, diced
• 3 red peppers, diced
• 4 pieces hot chilli peppers, minced
• 3/4 cup grated cheese
• 2 cups beef stock or water
• 1/4 cup cooking or olive oil
• salt and pepper

 
Cooking Instructions:

1. Marinate the meat in vinegar, garlic, salt and pepper for at least 15 minutes.

2. In a casserole, sauté: garlic and onions in oil. Then add tomatoes, red & green pepper and chilli peppers.

3. Add in the beef, tomato sauce, liver spread and water or stock. Salt to taste and let simmer for at least 1 hour or until the beef is tender.

4. Add cheese and olives (optional) and continue to simmer until the sauce thickens.

5. Serve with plain rice.

Note:

For a special kaldereta, do not use water or beef stock. Use an equivalent weight of onions to the beef (1 kg of onions : 1 kg of beef). The onions will serve as water to the dish.

source: kusina101