Kalderetang Kambing (Filipino Goat Stew)

Steps

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1. 1
   Parboil the goat meat with ginger and bay leaves for about 10-15 minutes to remove the gamey flavor. Skim off the bubbles as they rise, then drain and rinse the meat well.
   ▶ ≈0:17
2. 2
   In hot oil, fry the potatoes until lightly browned, then add the carrots. Cook until slightly colored, then remove from the pot and set aside.
   ▶ ≈0:32
3. 3
   Reduce the oil in the pot and sauté the onions and garlic until softened and fragrant.
   ▶ ≈0:45
4. 4
   Add the blanched goat meat and a pinch of salt. Season with fish sauce and simmer for a few minutes to allow the meat to absorb the flavors.
   ▶ ≈0:53
5. 5
   Pour in the tomato sauce and water, then bring to a boil.
   ▶ ≈1:02
6. 6
   Cover the pot, lower the heat, and simmer until the meat is fork-tender and the liquid has reduced significantly.
   ▶ ≈1:12
7. 7
   Add chili peppers according to your desired spice level, then add the fried potatoes and carrots. Continue simmering until the vegetables are tender but not falling apart.
   ▶ ≈1:20
8. 8
   Add the bell peppers, green olives, and sweet pickles—these special additions give the kaldereta its distinctive flavor.
   ▶ ≈1:33
9. 9
   When the vegetables are tender and the sauce begins to thicken, stir in the liver spread to add thickness and additional flavor.
   ▶ ≈1:51
10. 10
    Adjust the seasoning with salt and black pepper to taste.
    ▶ ≈1:57
11. 11
    Sprinkle shredded cheese over the stew and continue simmering until it melts, adding creaminess to the dish.
    ▶ ≈2:05
12. 12
    Serve hot with steamed rice.
    ▶ ≈2:17