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Kalderetang Kambing (Filipino Spicy Goat Stew)

1 kilo fresh mutton or goat
75 ml red wine
125 ml cooking oil
1.5 tbsp minced garlic
100 g onion diced
200 g tomatoes sliced
100 g diced red bell pepper
100 g diced green bell pepper
2 tsp finely chopped chili pepper
2 tbsp soy sauce
2 bay leaves
1 tsp paprika
250 g tomato sauce
12 liters beef stock
sea salt to taste
freshly ground pepper
75 g liver spread
50 g green stuffed olives
1 tbsp grated edam cheese
50 g pimientos cut into strips

Cut meat into serving size pieces and marinate in red wine for at
least 2 hours, then drain meat and set aside. Reserve the marinade.

In a saucepan, heat the oil and brown the meat on all sides in
batches. Transfer meats as they brown to a platter. Pour excess
oil from pan, leaving only about 3 tbsp. Fry garlic, then onions,
tomatoes, bell peppers and chili peppers and sautee for 3 minutes.

Add the reserved marinade, bay leaves, paprika, tomato sauce, soy
sauce, beef stock and replace the meat. Bring to a boil then lower
heat and simmer for 1 hour. Stir in the liver spread, add olives,
cheese, salt and pepper and cook for a further 2 minutes. Transfer
to a serving dish and garnish with pimiento strips.


Notes:

Instead of using liver spread, I prefer using raw chicken livers.
I brown it with the meat and simmer till it starts "dissolving"
and becomes part of the sauce.

Edam cheese is not an integral part of this stew. I actually find
it optional but if you wish to add cheese, you can always just use
a sharp cheddar to garnish it before serving.

Pimiento stuffed green olives are what I normally use. Never black
olives which I find the taste not to suit the dish.

This dish is traditionally spicy so using habaneros for the chili
pepper called is advisory.

Serve with rice or tortillas

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17 of 26 people found the following review helpful:
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Philippino Goat Stew, July 15, 2004 - 02:04 PM
Reviewer: Laura Brodian Freas from Los Angeles, CA USA
The only difficulty was having to convert metric to American measurements. Also, the listed 12 liters of beef stock for 2.2 lbs of meat can't be right: 3 gallons? After making some adjustments and adding carrots, potatoes, and a little peanut butter to thicken the sauce, it was perfect.

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