Goat Caldereta

Ingredients:

• 1 1/2 kilos goat meat, cut into chunks
• 1 potato; quartered 
• 1 carrot; cut in 1 inch chunks or slices
• 4 cloves garlic; pounded
• 1 onion; chopped
• 1 can liver spread or ground liver
• 1 tomato; quartered
• 1 can tomato sauce
• 15 green olives (stoned or pitted)
• 1 tablespoon pickles
• 2 tablespoons peanut butter
• 1 grated cheese
• 1 bell pepper; sliced
• 1 tablespoon ground black pepper
• 2 stems kinchay (celery); chopped
• 2 laurel leaves
• 1/2 cup soy sauce
• Cooking oil
• MSG (optional)

Kalderetang Kambing Cooking Instructions:

Fry the potato and carrot for 3 minutes. Set aside.

In a bowl, marinate goat meat in vinegar, soy sauce, and ground black pepper for 1 hour. Set aside.

Sauté garlic and onion in a saucepan. Add the marinated goat’s meat, tomato, and kitchay. Continue sauteing until all liquid has evaporated and meat starts to render fat. Add water enough to cover the goat’s meat. Boil until tender.

Add tomato sauce and pickles. Simmer for 10 minutes. Add the cheese, peanut butter, liver spread, potato, olives, and carrots. Simmer for 5 minutes. Drop the bell pepper. Simmer 1 minute before serving. Serve hot!