Kalderetang Kambing (Chevon Stewed in Spicy Tomato and Liver Sauce)

INGREDIENTS:

• 1 lb. chevon, cubed*
• 2 tbsp. vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, chopped
• 4 Roma tomatoes, diced
• 1 cup tomato sauce
• 1 chili pepper, chopped (substitute: 1/2 tsp. red peppers flakes)
• 1 cup beef broth
• 1/3 cup liver pate
• 2 large gold potatoes, cubed
• 2 large carrots, diced
• 1 red bell peppers, sliced
• 1 cup green olives
• 1 tbsp. sweet pickle relish (optional)
• salt and pepper to taste

Marinate:

• 1 tbsp. coarse salt, to rub the meat*
• 1/4 cup vinegar
• 1/2 lime, squeezed
• 1/2 lemon, squeezed
• 1/4 tsp. black peppercorn,  crushed
• 1 thumb-sized portion of ginger, crushed
• 4 cloves garlic, slightly crushed

INSTRUCTIONS:

1. Rub the meat with salt.  Rinse and marinate for at least 2 hours or overnight using the marinating ingredients. 
2. Remove meat from the marinade and parboil it until tender. Rinse the meat with cold water. Set aside.
3. Heat oil in a pot over medium high heat. Saute garlic, onion and tomato for 3-5 minutes.
4. Add the parboiled meat and cook until it is light brown. 
5. Add tomato sauce and pepper or pepper flakes. Cook for 3 minutes.
6. Add beef broth and bring to a boil. Simmer for 30-40 minutes.
7. Add the liver pate, potatoes, carrots and pickle relish. Simmer for 10 minutes.
8. Add bell peppers and olives. Simmer for 5 minutes.

Notes:
*Use a non-reactive bowl when marinating the meat.
*Meat with bone in is preferred as the bone adds flavor to the sauce. Boneless meat will be fine, too.


Source: Filipino Food Aficionado

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