Kalderetang Kambing

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Kalderetang Kambing

Post by Wowiz™ on Sat Oct 23, 2010 4:03 pm

Kalderetang Kambing


1 kilo goat meat (cut into 2-inch cubes) – lamb or duck meat can be subtituted
¼ cup and 2 tbsp. Sherry
½ cup olive oil
1 tsp. Crushed garlic
1 cup or 1 can whole, peeled, seeded and chopped tomatoes
½ cup tomato sauce
1 cup water or beef broth
¼ cup liver spread
¼ cup canned pimientos or about ½ pimiento, juliened
¼ cup whole olives
2 tbsp. Grated Edam or cheddar cheese
½ tsp. Hot chili sauce
½ tsp. Black pepper or ¼ tsp. Chopped chili
1 tsp. Salt

How to cook kaldereta:

Marinate meat in ¼ cup sherry for at least 1 hour
In a heavy frying pan over medium fire, heat ¼ cup of the oil until slightly smokey., then brown meat slightly.
Remove from pan and set aside. In a thick, medium pot with lid over low fire, heat the rest of the olive oil. Saute garlic until light brown.
Add tomatoes and simmer for 5 minutes then add tomato sauce and simmer another 5 minutes. Stir mixture every 2-3 minutes to prevent burning.
Add meat to tomato mixture and simmer for 5 minutes. Add water or broth and simmer another 10 minutes.
Add liver spread, pimiento, olive s and cheese and simmer until meat is tender. If the mixture is too thick, add more broth or water. ( the time required to tenderize the meat depends a lot on the quality of the meat , so watch out that the liquid does not dry up.)
Season with hot sauce and salt to taste. Add remaining 2 tbsp sherry and simmer for 1 minute. Adjust seasonings to taste. Serves 6-8 persons
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