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Filipino Goat Caldereta Recipe


Originally, during the Spanish colonial period, when you say "Caldereta" or "Kaldereta", what immediately comes to mind is "goat meat" stewed in tomato sauce and spices. Indeed it is, because I believe that "Caldereta" or "Kaldereta" was derived from the Ilocano word "Kalding", which literally means goat, and Spanish word "caldera", which means cauldron or large metal pot. "Caldereta" or "Kaldereta", in a more definitive term, is a stewed "goat meat" in tomato sauce and spices using a cauldron or large metal pot. There is a popular idea that "Caldereta" or "Kaldereta" was derived from the Spanish word "caldera" alone. I am skeptical about the idea because I find it hard to correlate this single word "caldera" or "cauldron" to mean "goat meat" stewed in a "metal pot".

Anyway Goat Caldereta, also called Kalderetang Kambing, is by influence Spanish. This dish, with a touch of Filipino flair, was adapted from the Spaniards when they colonized the Philippines for more than three centuries. Though the dish origin was Spanish, our collective ancestors have modified it to suit the Filipino palates. It's the Ilocanos who are fond of cooking goat meat. Sure they know what are the best methods of preparing goat meat. Dishes like kaldereta, papaitan, kalawin, adobo nga kalding, inalseman (cook in sour soup), and many other delicious goat dishes originate from them. Goat dishes are popular among the Ilocanos, commonly served on special occasions like town fiestas and birthday parties. It is also good when served as appetizer and finger food (pulutan, food the goes well when drinking beer or liquor).

When cooking goat meat, there are challenges that you may encounter. First, you may find that the meat is very tough, especially when a goat is very old. Choose, therefore, a goat meat intended for cooking, usually 'cabrito' and 'chevon' are ideal for Kaldereta. Cabrito or Capretto is a goat between 4 to 8 weeks of age where meat is tender, juicy, lean and tasty. Chevon is a goat between 6 to 9 months of age where meat is not as juicy and tender as the cabrito but, still, is ideal for the dish. For a goat more than 9 months, the meat needs to be tenderized using a pressure cooker. Second, you may find that the meat has a strong unpleasant odor (anggo or dangro), especially goat meats in some regions in America. One of the techniques used in Spain and other European counties to reduce the odor is by marinating the meat in vinegar for few hours. After which, they parboil the meat, including the marinade, and then discard the liquid. However, not all goat meat have this kind of odor. In the Philippines where I've tasted almost all the goat dishes of the Ilocanos, never I experienced this strong unpleasant odor. What I had is a distinct flavor and aroma of a delicious goat Ilocano dishes.

Personally, when cooking Kalderetang Kambing, I would like to stick to the Ilocano style because it's simpler and more original in terms of ingredients. They use the riblets and shank of goat because these cuts are best for goat stewing. They stew the meat from medium to medium low heat in order for the meat to have a more tender, flavorful, and juicy outcome. Common ingredients includes goat meat, onion and garlic, tomato sauce, potato, carrots, cheese, cornstarch, pineapple chunks, and spices. There are different ways on how to cook goat Kaldereta and when prepared properly and with patience, you and your love ones, fo sure, will enjoy a delicious fine goat meal.

Goat Caldereta Image


  • 2 lbs goat meat; cut in serving pieces
  • 3 cloves garlic; minced
  • 1 medium onion; chopped
  • 1 potato; quartered
  • 1 carrot; cut in slices
  • 1 can pineapple (8 oz)
  • 1 can tomato sauce (8 oz)
  • 1/4 cup grated cheese
  • 1 red bell pepper; sliced
  • 2 teaspoons cornstarch (dissolve in 1/4 cup water)
  • 3 pcs bay leaves
  • 1/2 cup vinegar
  • 2 cups water
  • Salt and pepper taste
  • Cooking oil

Optional Ingredients and Variations

  • 1 can liver spread (85 grams)
  • 1 tomato; cut in slices
  • 1 tablespoon green peas
  • 3 pieces chili peppers
  • 1 tablespoon pickles
  • 1 tablespoon peanut butter
  • 10 green olives
  • Soy sauce

Cooking Instructions

  1. Marinate meat in vinegar, salt and pepper for at least one hour. Set aside.
  2. Open pineaaple can and separate juice from the chunks. Save the juice for later use.
  3. Fry the potato and carrot for 3 minutes. Set aside.
  4. Sauté garlic and onion, and then add the marinated goat.
  5. Stir fry meat until color turns light brown.
  6. Pour the tomato sauce and pineapple juice and simmer for 3 minutes.
  7. Pour water and stew the meat until it becomes tender.
  8. Add the rest of the ingredients.
  9. Simmer, stirring once in a while, until dish is cooked.
  10. Balance seasoning with salt and pepper. Serve and enjoy!

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Comments (24)

Smelly Goat meat
Young goats of either sex and Nanny (female) goats tend to have meat that does not smell unpleasant, Older Billy (male) goats do usually smell quite bad and are best not selected for the goat meat you choose to use for human consumption in my opinion, I enjoy eating the young ones and love Caldereta and the Indonesian Kambing Gulai (curry)
Both are great
#24 - Peter Aus - 05/25/2015 - 02:08
Caldereta is originally from Spain. Caldereta in Spain means Shepperd's Stew. Thus, anything the Shepperd could get for that particular meal in terms of meat would b part of the stew.
#23 - TAKAW - 04/03/2015 - 23:04
All the recipes are very helpful if you forget what is lacking in what you want to cook so, I am very thankful that we have still our own recipes publish. Good work guys.
#22 - James Loyola - 06/14/2014 - 19:50
goat is goat
Mas ok kumain ng meatgoat kung may konting ango or smell sya ng goat...wag lang mashadong ma ango, kailangan lang e neutralize lang sya ng recado, otherwise kung ayaw ng may amoy goat dapat beef or pork nalang ang lutuin...:-D
#21 - armand - 05/01/2013 - 06:07
spanish calderat or pinoy kaldereta
Tha original version of caldereta is spanish recipe...olive oil whole green olives cinnamon, potato and tomato, bay leaf.the award winning version is the pinoy kaldereta version...we change and upgrade some of the ingredients for the pinoy tounge.sweet cocumber pickles relish, pineapple carrots peanut butter and reno liver spread and cheeze...2 version in 1 pwede rin, nasa dila nyo na yan...the best!
#20 - armand - 04/30/2013 - 17:41
I pan roasted the carrots and potatoes until they were browned and tender. I left out the pickles, peanut butter and liver paste. It came out awesome! I now have a perfect recipe for beef stew, pork stew and oxtail stew as well!
#19 - Gringo Jeff - 04/04/2013 - 21:29
kaldereta kambing
thanks for the share chef but much better if you include the marinade in your #3 procedure; otherwise your kalderetang kambing will be tasteless after you cook. don't you think so?
#18 - Allan - 03/02/2013 - 23:28
Goat Caldereta
Upallnite is all right. Too much ingredients spoil the authenticity of this wonderful recipe. I cooked this recipe tonight and I'm grateful all my friends love it. The way I cooked it:

1. I boiled the meat with bay leaves to get rid of the odor.

2. I marinated it in soy sauce and vinegar for 30 minutes.

3. Sauteed the garlic and onion and added the meat.

4. Cooked the meat until it becomes oily, then I added just enough water to tenderize.

5. When all liquid is gone and meat becomes oily again, I added the "juice of the pineapple". This will add a flavorful taste. Cook until juice is gone until meat becomes oily again.

6. Add the tomato sauce. Bring to boil, then add butter, little cornstarch, pineapple chunks, and raisins . Awesome and enjoy!
#17 - Chef Linguini - 01/20/2013 - 00:02
to remove the unpleasant smell of the goats meat, boil it with lots of lemon leaves and then strain the meat and discard the water.
#16 - vlad - 02/21/2012 - 12:57
upallnite has the best way of cooking kaldereta. That is the way I cooked this recipe or any other meat similar the way it was cooked.
#15 - - 01/10/2012 - 02:49
I like goat meat smell, beef meat smell, pork meat smell.. !!!If you like the meat love the smell too!!!!:-O:-O:-O
#14 - Benedict C Menezes - 12/30/2011 - 10:23
please read it carefully,pickles was included in the ingredients.okey fock's...
#13 - kenshin - 12/07/2011 - 22:35
kalderetang nga kalding
your right,upallnite, naimas nga lalo ti kaldereta no adda pineapple na,sweet pickles dapat
#12 - leonel - 12/04/2011 - 13:21
goat caldereta
Remove the skin from the meat, wash and squeeze auntil all blood is removed, keep doing process until no more blood is seen, , you can cook
#11 - toto orian - 09/25/2011 - 09:50
Too much ingredients will spoil the meal. Stick with the Ilocano style of kalding Caldereta. Onion, garlic, bay leaves, butter, cornstarch, bell pepper or chili and tomato sauce. Add more salt and pepper to taste in the end. The simpler the better and that's all you need.
#10 - Upallnite - 09/18/2011 - 21:33
Best Caldereta
With what I saw from my Old folks....they wash the meat with vinegar (and preferred Datu Puti) remove the odor..and wash again with water....the caldereta they made don't have any extenders like carrots and potatoes as it turned out to be a menudo already...u may check the "KAMBINGAN NI BOSSING" in BAUAN..and wou will SEE & TASTE the real "CALDERETANG KAMBING"
#9 - JENNY - 08/10/2011 - 04:02
Multi- talented
re: the smell of the goat. Add 6-8 whole bay leaves while cooking goat until tender. Leave cooking pot slightly uncovered to release the unpleasant smell of the meat. Discard used bay leaves when meat is done. Add about tbs. of butter to make the sauce creamy. PLEASE fan out your living room after cooking the Caldereta.........
#8 - Upallnite - 07/10/2011 - 23:29
if ground liver will be used, peanut butter is a must..
#7 - pingpong - 12/08/2010 - 02:28
kalderata goat
to remove the smell of the goat meat, have it broiled in charcoal first, chop and sautee then boil till tender
#6 - aida - 08/05/2010 - 01:16
goat meat
I agree with Dan. In other countries like in East Coast in US, there is that unpleasant smell of the goat meat. How about boiling it first with ginger and lemon? Philippine goat is okay.
#5 - glenda - 08/03/2010 - 22:25
with regards to goat meat,there is this particular unpleasant smell or tastes. the meat is very texture. the smell must be removed through spice ,herbs and vinegar,then drain and fried and stew with herbs , tomato
souce and add fried banana plantin just before you remove from cooking.
#4 - dan gurrea - 08/02/2010 - 07:05
i like the way its look in the pic
i have some question ? wat kind of pickles i ned to used? is dat like cucumber pickles and then wat kind of liver spread? i have no idea wat ground liver. will u pls answer all of my question............thank u so much
#3 - cindy - 06/28/2010 - 22:28
please read slowly, pickles was listed in the ingredients, re peanut butter that's an old story..
#2 - betcha - 06/09/2010 - 02:43
Goat Caldereta or Kalderetang Kambing

Why is pickles, not listed in the ingredients, but included in the instruction ?Is this an error? I didn't know that peanut butter is in Caldereta.Is this recipe a new version?
#1 - lourdes - 05/17/2010 - 14:09
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