Minsan talaga ay hindi ko maiwasan ang cravings para sa masarap, malinamnam at creamy kaldereta. Ano pa kaya kung kambing? Katulad ng lamb, masarap at walang anggo ang lasa ng kambing dito sa New Zealand kaya’t nagustuhan din ni A at ng anak ko. Marahil ay nasa uri ng damong kinakain?
At kahit nabukasan na… oh anong sarap pa din! Sa pangalawa o pangatlong araw, pakuluang muli, iyong tipong humihiwalay ang laman sa buto. YUM! And resulta ay makikita sa mga larawang sumusunod.
Goat meat, bite-size pieces
1 clove garlic, crushed
2 onions, chopped
3 large tomatoes, chopped
1 red pepper, sliced into thin strips
1 small can of tomato paste
1 cup of liver pate, mashed (liver spread or fresh livers)
3 to 5 tbsp of grated cheese
1 cup vinegar
About 10 peppercorns
2 pices bay leaves
(Chili as some like it hot)
Marinate goat meat with salt, pepper and vinegar for at least an hour. Transfer to a casserole, add about 2 cups of water and bring to boil. Lower heat and simmer until meat is tender. Transfer drained goat meat to a platter and set aside remaining broth.
Heat oil and fry garlic until aromatic. Add goat meat and stir-fry until browned. Add onions and tomatoes and saute until tomatoes are mashed. Pour in tomato paste and reserve broth and bring to boil. Add potatoes, bay leaves and half of the bell pepper strips and simmer until potatoes are done. Add liver pate, cheese and the rest of the bell pepper strips; season to taste and cook for another couple of minutes until the sauce is creamy. Serve with plain rice.
The next day, simmer left-overs until the meat falls off the bone. YUM!