Kalderetang Kambing(Goat Kaldereta)
1 kilo goat's meat (cut into chunk cubes)
Pinch of salt & pepper
1 cup vinegar
1 big head of garlic (minced)
1/2 cup oil
1 small head of garlic (minced)
3 onions (minced)
12 pieces red tomatoes (diced)
5 tablespoons tomato paste
6 pieces hot chili pepper (minced)
8 cups stock
1/2 kilo beef liver (minced)
1/4 teaspoon Spanish paprika
2 red bell pepper (quartered)
2 green bell pepper (quartered)
1/2 cup pitted green olives
1/2 cup cooked chickpeas
1 cup grated cheese
In a bowl, marinate meat in salt and pepper,
vinegar and garlic for 2- 4 hours (more if desired).
In a casserole, brown meat and set aside.
Saute garlic, onion, tomatoes, and add in tomato paste, then stir well.
Add in hot chili pepper and stock.
Add in the browned meat and bring to a boil.
Allow simmering until meat is cooked and tender.
Add in minced liver and Spanish paprika.
Last, add the bell peppers, olives, chickpeas and grated cheese.
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