Sinampalukang kambing is goat meat stewed in tamarind broth. This is very much similar to “sinigang dishes ” but vegetables (like tomato , okra, kangkong, radish, and eggplant) are not included.
Philippine’s native goat meat is good, lean, and less fat but it has slight pungent smell that challenges some people to eat. In case you want to lessen that odor, boil it first with water and laurel leaf, discard the broth, wash the meat with running water then use it.
Sinampalukang kambing Recipe
- 1 kilo goat meat (leg portion), cut in chunks
- 2 tablespoon tamarind powder
- 1 piece large onion, quartered
- 5 cloves garlic, chopped
- 2 thumb size ginger, julienned
- 2 tablespoon oil for sautéing
- Salt for seasoning
- green chili (if you want it a little spicy)
- 8-10 cups water
- In a casserole saute garlic, ginger, and onion.
- Add goat meat and stir fry for one minute.
- Put water enough to cover the meat. Let it simmer for 1 hour or until meat is tender.
- Add tamarind powder one table spoon at a time, mix well and make a taste test. Add more tamarind powder to your preferred sourness.
- Add salt to taste.
- Always serve hot.
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