Goat Stew (Kaldaretang Kambing) Recipe

Name: Goat Stew (Kaldaretang Kambing)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: meat Goat, I bought the whole leg; 2 cans tomato sauce; 1 can tomato paste; 2 tablespoons liver pate; green olives; pineapple chunks; green bell pepper; olive oil or butter; bay leaf; black pepper

Servings: persons

1
In order to remove the gamy smell of the goat, marinate or wash the goat meat with vinegar. Make sure to wash it thoroughly. I then boiled the goat meat with herbs and spices, threw the first boil and boiled it again until tender.
2
In a saucepan, saute the goat meat with garlic, onions. Add black pepper and bay leaf. Let it simmer and reduced to almost dry. Add the tomato sauce and tomato paste. Cook it on low fire until tender. Add soup stock or water if the meat is not tender yet.
3
Add green olives, pineapple and green bell peppers. Thicken it using liver pate. Add about 2 tbsp of olive oil to enhance the taste. You could also use butter if you prefer so.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: meat Goat, I bought the whole leg, 2 cans tomato sauce, 1 can tomato paste, 2 tablespoons liver pate, and more.

Yes, Goat Stew (Kaldaretang Kambing) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Goat Stew (Kaldaretang Kambing)

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