Easiest Way to Prepare Appetizing Goat meat tomato stew

Goat meat tomato stew. When you are happy that the tomatoes in your tomato stew are well-fried, pour out the excess oil. Place the pot of tomato stew back on the stove and add the meat stock (water from cooking the goat meat). There may be tiny pieces of bones at the bottom so be careful not to add those.

Kalderetang Kambing is stewed goat meat in spicy tomato and liver sauce. Kaldereta or caldereta is also a method of cooking which means to stew meat in a large cauldron (caldera in Spanish) or pot. The dish is believed to have originated from Ilocos, a. You can cook Goat meat tomato stew using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Goat meat tomato stew

1. It's 2 kg of Goat meat.
2. You need of Fresh tatasi.
3. It's of Fresh tomatoes.
4. You need of Salt.
5. Prepare of Garlic and ginger paste.
6. It's of Curry.
7. You need of Thyme.
8. You need cubes of Knorr.
9. You need of Vegetable oil.

Combine onions, garlic, carrots, celery and pepper in a large bowl. Season the meat with salt and pepper, and toss meat with the vegetables. (Protect yourself from contact with Scotch Bonnet. Apart from the goat meat and offal pepper soup, there was always the goat meat stew. This stew was always prepared by my mother and my father's sister (may God rest her soul).

Goat meat tomato stew step by step

1. Blend fresh tatasi,Fresh pepper and fresh tomatoes.Boil all till the water evaporates..
2. Boil the goat meat with salt,onion and cubes with intense heat in a pressure pot..
3. Fry the tomato paste with onion for 20minutes with continuous stirring..
4. Pour in the goat meat with the stock and a cup of water.Add stock cubes,Salt,Garlic and ginger paste.curry and thyme.
5. Boil till the oil settles on top and the aroma is strong..

It was made with fresh tomatoes and red rot pepper. Stir in potato, carrots, and peas; season with salt, black pepper, and cayenne pepper. 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.