KALDERETANG KAMBING

1 kl. goat meat, cubed then boiled until tender 1/2 head garlic, minced 11/2 medium-size onions, chopped 1/4 cup cooking oil 3/4 cup tomato sauce 1 laurel leaves 1 pc. birds eye chili (siling labuyo) 11/2 red bell pepper, diced 1 can liver spread 1 can button mushroom, cut into halves 1 pkt. kaldereta mix 5-8 peppercorns, crushed 2 medium size potato, quartered 1 medium size carrots, cut same size as potato 1/4 c. soy sauce 1/4 c. vinegar 3 siling labuyo 3 bay leaf salt to taste water

Instructions 1. Marinate goat meat with vinegar, a dash of salt and pepper for 5-10 minutes. 2. Drain marinate. Heat oil and saute garlic, onion and goat meat until the latter is brown, keep aside. 3. Add 3-4 cups of water, crushed pepper corns, bay leaf, soy sauce, tomato sauce, salt, pepper and laurel leaves, and liver spread. Allow to simmer for 30 minutes or until meat are tender. 4. Add potato, carrots, mushroom, siling labuyo and kaldereta mix diluted in 1/2 cup of water, simmer for another 10 minutes or until vegetable are cooked and sauce thickens. 5. Add bell pepper, season with salt to taste and cook for another 30 seconds, 6. Serve hot with Rice.