- 1 lb lamb stew meat
- 4 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 14.5oz can diced tomatoes, or 4 fresh Roma tomatoes, diced
- 1 cup tomato sauce
- 1 red bell pepper, chopped
- 1 bay leaf
- 1 Tbsp fish sauce
- ⅓ cup cooked, pureed chicken liver, or Braunschweiger liver sausage
- ¾ cup pitted green olives, such as Castelvetrano
- ½ cup coconut or apple cider vinegar
- 2 carrots, chunked
- 1 large potato, chunked
- 2 Tbsp frozen green peas
- 3 Tbsp unrefined coconut oil
- 2-3 cups water
- Salt and black pepper, to taste
- Combine vinegar, salt, and black pepper in a large bowl, and marinate the stew meat, refrigerated, for at least an hour, or overnight. Remove the meat from the marinade and allow to drain.
- In a large pot or Dutch oven, melt the coconut oil over medium-high heat. Add stew meat and brown on all sides.
- Add onion and sauté, stirring regularly, until translucent. Add garlic and tomatoes and continue to cook, stirring regularly, until tomatoes soften.
- Add the tomato sauce, bay leaf, and fish sauce and cook for a couple of minutes before adding 2 cups water. Bring the stew to a boil and simmer until the meat is tender, about 45-60 minutes.
- Stir in the liver and cook simmer for five minutes. If the stew seems too thick, add water as needed.
- Add potatoes and carrots and cook for 10 minutes; add olives and bell pepper and cook 5 minutes more.
- Stir in the peas and remove from heat. Salt and pepper to taste. Serve with white rice.
Notes: Usually made with goat (kanding or kambing) and sometimes with beef (baka), kaldereta is a classic Filipino stew, often served at parties. In the US, lamb (karnero or tupa) is often more available than goat and works fabulously. Many versions of this dish can be found throughout the Philippines, some using peanut butter instead of liver as a thickener, some with pickles instead of olives, and some garnished with shredded cheese.