"KALDERETANG KAMBING"

• 1 kg Goat meat
  
• 1 can button mushroom, cut into halves
  
• 2 medium size onion, chopped
  
• 1/2 head garlic, chopped
  
• 1 can liver spread
  
• 1 cup tomato sauce
  
• 1 pkt. kaldereta mix
  
• 5-8 peppercorns, crushed
  
• 2 medium size green/red bell pepper, cut into 1” square
  
• 2 medium size potato, quartered
  
• 1 medium size carrots, cut same size as potato
  
• 1/4 c. soy sauce
  
• 1/4 c. vinegar
  
• 3 siling labuyo
  
• 3 bay leaf
  
• salt
  
• pepper

Kalderetang Kambing Cooking Instructions:

• Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes.
  
• Drain marinate and stir fry meat until color changes to light brown, keep aside.
• In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes.
• Add soy sauce, tomato sauce and liver spread, stir cook for 3-5 minutes.
• Add 3-4 cups of water, crushed pepper corns and bay leaf simmer for 30 minutes or until meat are tender.
• Add potato, carrots, mushroom siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens.
• Add bell pepper, season with salt and cook for another 30 seconds,
• Serve hot with Rice.