recipe-1

Recipe-1 › Curries of the world › Kambing kaldereta

Luzon, Philippines

Kambing kaldereta

Filipino goat stew in a rich tomato sauce with liver paste, peppers, potatoes and chilli.

Kambing kaldereta
Close to the base recipe Hot

Too hot for you? Use half the chilli (powder, paste or fresh chillies) and leave out the green chillies.

New here? How this page works

Recipe-1 is one simple curry recipe in nine steps: fry onions and green chillies, add your vegetables or meat, add chilli powder and turmeric, then water and salt, and boil. With small changes the same nine steps make curries from all over the world.

This page takes those nine steps and shows what to change to make Kambing kaldereta. You don’t need to read anything else first: every base step is written out below. The changes are worked out on paper from what is typical for this dish; not yet kitchen-tested. Cooked it? Tell others how it went.

Green: the base recipe step (crossed out = do not use it for this dish)Red: what to do instead for Kambing kaldereta

See the full base recipe (with timers and tips) · See all curries on the world map

You’ll need

How many people?4

The amounts change with the number of people; cooking times stay about the same (use a bigger pot for more). Taste as you go: you can always add more chilli or salt, but you cannot take it out.

Main ingredient: 1 kg Goat (or beef) in pieces, marinated in vinegar.

From the base recipe

  • 1 Onions
  • Green chillies not used
  • 3 tbsp Cooking oil
  • Red chilli powder not used
  • Turmeric not used
  • 1 tsp · 600 ml Salt and water
  • Ginger garlic paste not used
  • Cloves, cardamom and cinnamon not used
  • Garam masala (optional) not used

Add for Kambing kaldereta

  • 250 ml Tomato sauce
  • 85 g Liver spread or liver paste
  • 2 · 2 Potatoes and carrots
  • 1 · 1 Red and green peppers
  • 3–4 Bird’s eye chillies
  • optional Olives and cheese (optional)

Leave out

  • Turmeric
  • Whole spices
  • Garam masala

The nine steps, with the changes

Where a step has a red line, do the red line and not the crossed-out green base step. Steps with only green are done just as in the base recipe.

  1. Base step: do not useCut onions and chillies.

    Kambing kaldereta: do thisChop the onions; use bird’s eye chillies.

  2. Base step: do not useFry in some oil for around 4 minutes on medium-high heat.

    Kambing kaldereta: do thisFry with garlic.

  3. Base step: do not useCut the vegetable(s) of your choice.

    Kambing kaldereta: do thisCut the potatoes, carrots and peppers.

  4. Base step: do not useAdd them and fry for around 4 minutes on medium-high heat.

    Kambing kaldereta: do thisAdd the goat and brown it, then the tomato sauce.

  5. Base step: do not useAdd red chilli powder and turmeric.

    Kambing kaldereta: do thisSkip the chilli powder and turmeric.

  6. Keep frying until just before they start browning.

  7. Base step: do not useAdd some water.

    Kambing kaldereta: do thisAdd water to cover.

  8. Add salt.

  9. Base step: do not useBoil until the gravy is as thick as you like.

    Kambing kaldereta: do thisSimmer 1½ hours; add the vegetables for the last 30 minutes and stir in the liver paste to thicken.

Serve: With rice.

For meat and seafood, make sure it is cooked through: chicken until no pink remains inside; mutton, goat and beef need long, slow cooking.

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Food marks, as on packaged food in India: vegetarian · non-vegetarian (meat, fish or egg). Dishes with both marks can be made either way.

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