Goat stew in tomato sauce. Kalderetang Kambing is goat meat stewed in tomato sauce. The adult goat meat, Chevon, is commonly used for this dish. The meat is sautéed with garlic, onions, and tomatoes then stewed in tomato sauce until it becomes tender.
The meat is sautéed with garlic.
This goat meat stew is a version of a beloved Filipino dish (calderata) with carrots, potatoes, and peas in a flavorful tomato sauce.
With this recipe the marinating combined with the stewing made the goat meat easy to eat.
You can have Goat stew in tomato sauce using 14 ingredients and 11 steps. Here is how you cook it.
Ingredients of Goat stew in tomato sauce
- It's 1 lb of Goat meat.
- You need of Vinegar.
- Prepare 3 tablespoon of cooking oil.
- Prepare 1 tablespoon of garlic; minced.
- You need 1 of medium-sized onion; minced.
- You need 3 of medium-sized tomato; diced.
- It's 1 can of tomato sauce.
- You need 3 pieces of bay leaves.
- You need 2 cups of water.
- It's 6 tablespoon of liver spread.
- Prepare 1 of large-sized carrot.
- Prepare 1 of large-sized potato.
- It's 1 of red bell pepper; sliced.
- Prepare of Salt and pepper.
The broth was lovely and rich and rather than rice we used bread for sopping. Place each of the goat cheese logs into their own oven safe small baking dish and then pour the hot tomato sauce over top until it almost but not quite. Curried Goat Stew -- An amazing recipe for goat stew that is intriguing and spicy without being overly hot. A stew widely consumed in the Caribbean and Next add tomato diced tomatoes, curry, white pepper, smoked paprika, hot pepper and fresh thyme.
Goat stew in tomato sauce instructions
- In a large bowl, marinate goat meat for at least an hour using a mixture of vinegar, salt and ground black pepper. (this is to remove gamey of goat meat). After an hour, remove the goat meat from the marinade. Rinse and drain meat..
- Heat cooking pot or casserole, pour cooking oil. When cooking oil is hot enough, sautes garlic, onion and tomatoes. Occasionally stir until aromatic.
- Add marinated goat meat to the mixture of sauted ingredients. Wait until the outer part of the goat meat turns brown..
- Add Tomato sauce and bay leaves, stir and simmer for about 2 minutes..
- Add water, and allow it to boil. Cover and simmer (lower heat) for at least 45 minutes or until goat meat becomes tender. In this process the sauce will reduced..
- Add liver spread, stir well and continue cooking for 5 more minutes. If the sauce seemed to have dried up, you can add additional water..
- Add potatoes and carrots, stir well and continue to simmer for another 8 minutes..
- Add bell pepper, stir and simmer again for another 5 minutes..
- Season with salt and pepper to taste..
- Turn off heat..
- Serve while hot and enjoy..
Stir the pot frequently to prevent the sauce. Slow-cooked goat and tripe are key to the savory, earthy intensity of this traditional Ghanaian stew. A rich and creamy peanut butter- and tomato-based sauce balances the tripe's assertive flavor, though the latter can be omitted for a milder dish. Goat is a lovely, lean meat and cuts like the shoulder in this recipe when slow-cooked, produce a wonderfully rich, flavourful dish. Goat is available from many good butchers and can be ordered on-line.
