Kalderetang Kambing

Ingredients:

1 k. Indian mutton (Indian goat meat)
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 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
1/4 c. soy sauce
1/4 c. vinegar
3 siling labuyo
3 bay leaf
salt and pepper

Cooking method:

1. Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes. 

2. Drain marinate and stir fry meat until color changes to light brown, keep aside. 

3. In a casserole pan, sauté garlic and onion, add meat and sauté for another 2-3 minutes. 

4. 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. 5. 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. 6. Add bell pepper, season with salt and cook for another 30 seconds, serve hot.

Adobong Kambing

Ingredients:

1 k. kambing spareribs, cut into serving pieces, bones intact
2 thumb size ginger, sliced
1/2 head garlic, crushed
1 large onion, sliced
1 tsp. peppercorns
2 stalk lemon grass
3 bay leaf
1/2 c. soy sauce
3-5 pcs. green hot chilli
3/4 c. vinegar

Cooking method:

1.Marinate kambing in 1/2 c. vinegar, 1 tsp. salt and 1/2 tsp. pepper for 15 to 30 minutes before cooking. 

2. Drain and discard marinade. 

3. In a frying pan fry kambing in batches until color changes to golden brown and start to sizzle. I a saucepan put in fried kambing, pour in 2-3 c. of water, 1/4 c. vinegar and soy sauce. 

4. Add lemon grass, ginger, onion, garlic, peppercorns, bay leaf and chilli. Bring to a boil and simmer in medium heat for 15-30 minutes or until tender and liquid is reduced to almost dry. 

5. Serve hot with a lot of rice.