Kaldaretang Kambing sa Gata Kapampangan

Method

1. Marinate goat with vinegar, salt, and pepper for 30 minutes in the refrigerator, then drain and pat dry.
2. Brown goat in batches in hot oil and set aside.
3. Sauté onion and garlic, then cook tomato sauce until slightly darkened.
4. Return goat, add broth, cover, and simmer gently until nearly tender, 75–100 minutes.
5. Stir in liver spread and coconut milk, keeping the heat below a hard boil.
6. Add potatoes and carrot and cook until tender.
7. Fold in olives, chilies, and bell pepper and reduce until the sauce coats the meat.
8. Taste after the olives and liver spread are incorporated, then rest 10 minutes before serving.