Caldereta simply means stewed in a pot, from the root word caldera which means cooking pot. Although the word is very generic, it always refers to a particular Filipino dish which is a tomato based stew, not unlike other tomato based Filipino stews but with liver spread (or liver paté in this recipe) added to enrich the sauce. Goat meat was used for this dish originally because the bold flavours counteracts the gaminess of the meat. Nowadays, people are more creative and just use any meat they like. I've used lamb leg steaks for this recipe but beef, pork or chicken may be substituted for it.
1 kilo of lamb leg steaks (bone in)
5 cloves of garlic, crushed
2 medium onions, chopped
2 tbsp. light soy sauce
2 tbsps. Worcestershire sauce
2 tbsp. brandy
2 tbsp. lemon juice
2 tbsps. butter + 1 tbsp. olive oil
1/4 c. liver paté
2 tbsp. tomato paste
2 bay leaves
1 1/2 tbsp. brown sugar
1/4 tsp. chilli powder or 1 tsp. Tabasco
2 c. water
1 small sweet red pepper cut into 1"x1" cubes
Mix the soy sauce, Worcestershire sauce, brandy, lemon juice, half of the onion and half of the garlic in a bowl or dish. Add the lamb, coat it with the marinade and set aside for at least 1 hour.
Scrape off the bits of garlic and onions from the lamb and pan fry on medium high heat until browned. Take off the pan and set aside. Deglaze the pan with the water.
In a clean pan, sauté the garlic until light brown. Add the onions and cooked until softened and translucent. Add the liver paté and stir for 3 minutes. Add the fried lamb steaks and the rest of the ingredients, except for the sweet peppers. Simmer until nearly tender, about 45 minutes. Add the peppers. Check the seasonings. It's done when the lamb is tender.
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