Kalderata Kambing - Philippine Goat
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INSTRUCTIONS
Place the liver into a blender and liquefy. Add the tomatoes and pureé, assure good mix with liver. Immediately place into refrigerator. Stove / Traditional preparation: Cut the meat into 2″ chunks. Heat the olive oil in a heavy sauce pan or casserole. Over high heat, brown the meat chunks, in batches if necessary. Set aside. Saute garlic and onions until onions is translucent (almost watery). Add the browned meat and simmer until tender (about half an hour). Add pickle relish, liver and tomato pureé from blender, bay leaf, chili peppers, water. Season to taste with salt and pepper. Bring to a boil over medium heat, stirring occasionally. Add fried potatoes, peas, olives, bell pepper. Simmer for another 5 minutes. Garnish with parsley and serve. Crock Pot preparation: Cut the meat into 2″ chunks. Heat the olive oil in a heavy sauce pan or casserole. Over high heat, brown the meat chunks, in batches if necessary. Set crock pot on low and add meat to it as ready from browning, keeping covered. Saute garlic and onions until onions is translucent (almost watery). Mix pickle relish, liver and tomato pureé from blender, bay leaf, chili peppers, water into crock pot. Season to taste with salt and pepper. Mix well with the meat. Re-cover the crock pot. Add fried potatoes, peas, olives, bell pepper. Mix thoroughly. Cook on low for 4-8 hours (overnight is good). Garnish with parsley and serve. |
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Stolen (with minor changes) from a colleague ;) |
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