Kalderetang Kambing(Goat)

Ingredients:

2 lbs goat meat, cut into
1 1/2 inch cubes
3 tablespoons distilled white vinegar
1 1/4 teaspoons salt
4 tablespoons olive oil
5 garlic cloves, peeled and minced
1 large onion, peeled and minced
1 (2 inch) cinnamon sticks
2 bay leaves
4 teaspoons tomato paste
2 medium potatoes
1/2 large red bell pepper
1 tablespoon whole black peppercorn
fresh ground black pepper

How to Cook:

• Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes.
• Drain the meat, saving the liquid, and pat it dry.
• In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding.
• Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan.
• Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices.
• Put in black peppercorns, cinnamon stick and bay leaves.
• Stir and cook for another minute.
• Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste.
• Stir and cook for another minute. Add 2 cups of waters and bring to boil.
• Cover, bring the heat to low and cook for 15 minutes.
• Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes.
• When the meat has cooked for 15 minutes, add the potatoes. Cover, and continue to cook for 45-60 minutes or until the meat is tender.
• Seed the bell pepper and cut it into 1/4 inch wide strips.
• When the meat is tender add the pepper into the stew.
• Stir and cook for another 3-5 minutes.