Kalderetang Kambing (Goat Kaldereta)

Season the goat chunks generously with salt and pepper. Let it rest for at least 15 minutes while you prep other ingredients.

Heat the oil in a large heavy pot or Dutch oven over medium-high heat. In batches, sear the goat pieces until browned on all sides. Transfer to a plate and set aside.

In the same pot, reduce heat to medium. Add onion and garlic; sauté until softened and aromatic, about 3-4 minutes.

Add the tomato sauce, tomato paste, soy sauce, and chili flakes if using. Cook for 2 minutes, stirring frequently. Then return the browned meat along with any accumulated juices to the pot.

Pour in the beef broth, and add the bay leaves and black pepper. Stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until the goat is tender.

Once meat is tender, add the liver spread. Mix it into the sauce to thicken and deepen the flavor. Cook for another 10 minutes.

Stir in the potatoes, green peas, and bell peppers. Simmer over medium heat for 10 to 15 minutes, or until the potatoes are fork-tender and the sauce had slightly reducełen and thickened.

Taste and adjust seasoning with salt and pepper as needed. Remove bay leaves before serving. Serve hot over steamed rice. You know it's ready when the sauce clings to the meat and vegetables with pride.