Calderetang Kambing

Mom's birthday last Friday, February 10, 2012. Calderetang Kambing was one of the main dish which I prepared.
According to Wikipedia , Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared. Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef; therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.
Below is the recipe of the Calderetang Kambing.

Ingredients:

• 1 1/2 kilos goat meat
• 1 medium size ginger
• 1 Whole garlic bulbs 
• 1 big  Onion
• 2 T canola oil
• 250 g Tomato sauce
• 3 c water
• 1/2 kilo Potatoes
• 4-5 pieces Green and Red bell pepper   
• 3 pieces small carrots 
• 1/2 c cheese
• Dash black pepper
• fish sauce
• 224 g pineapple tidbits

Procedure:
1. Put goat meat in a deep pan, add 3 cups water, pounded ginger and half of the prepared potatoes.         
Slowly cook until tender over coal.
Use a strainer to separate the goat meat and cooked potatoes from water.
Mash the cooked potatoes, set aside.
Remove and discard ginger.

2. On a large pan, put the canola oil and saute garlic, onions and goat meat.
3. Add water, tomato sauce, mashed and remaining potatoes, carrots and bell peppers.
4. Simmer for 5 minutes or until potatoes are cooked.
5. Add pineapple tidbits, cheese, dash of pepper and fish sauce.
6. Cook for another 3 minutes.
7. Serve hot.

Enjoy!