Sinampalukang Kambing


  • 1 kilo goat knuckles and pata
  • 250 g tamarind fruit
  • 2 medium onions
  • 5 cloves garlic
  • 1 large ginger, about three thumbs in size
  • 1 tbsp salt
  • 2 tsp ground black pepper


  1. Cut the onions in half.
  2. Peel the ginger and crush lightly with the blade of a knife. Do the same with the garlic cloves.
  3. Peel the tamarind fruit and lightly pound with a kitchen mallet, to enable the fruit juices to seep into the broth well.
  4. Place the goat meat in a pressure cooker together with the onions, garlic, and ginger, and pour enough water to cover an additional 1 inch above the ingredients.
  5. Cook for thirty minutes to tenderize the meat.
  6. Remove onions and ginger. Transfer to a deep saucepan and add salt and pepper.
  7. Simmer for five more minutes then serve hot.

Source: Sassy Chef


Via: Sinampalukang Kambing

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