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+ servings

Kalderetang Kambing

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 4
Calories: 384kcal
Author: Vanjo Merano


  • 1 lb goat meat chevon, cubed
  • 1 tablespoon garlic minced
  • 1 onion minced
  • 3 tomatoes diced
  • 4 Thai chili optional
  • 1 cup tomato sauce
  • 3/4 cup bell pepper sliced
  • 6 tablespoon liver spread
  • 3/4 cup green olives optional
  • 1/2 cup vinegar
  • 1 carrot cubed
  • 1 potato cubed
  • 3 tablespoons cooking oil
  • 2 cups water
  • Salt and pepper to taste


  • Combine the vinegar, salt, and ground black pepper in a large bowl then marinate the goat meat for at least an hour (This should eliminate the gamey smell and taste of the meat) then separate the meat from the marinade.
  • Pour the cooking oil in a cooking pot or casserole and apply heat.
  • Sauté the garlic, onion, and tomatoes
  • Add the marinated goat meat then cook until the color of the outer part turns light brown
  • Put-in the tomato sauce and crushed chili then allow to cook for 2 minutes
  • Add the water and allow to boil. Simmer for at least 45 minutes or until the meat is tender.
  • Add the liver spread and cook for 5 minutes (You may add water if the sauce seems to dry up)
  • Put-in the potatoes and carrots then simmer for 8 minutes.
  • Add the olives and bell pepper then simmer for another 5 minutes.
  • Add salt and pepper to taste.
  • Serve hot. Share and enjoy!



Serving: 4g | Calories: 384kcal | Carbohydrates: 15g | Protein: 32g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 818mg | Potassium: 1047mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8312IU | Vitamin C: 58mg | Calcium: 76mg | Iron: 5mg