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Sinampalukang Kambing
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Sinampalukang kambing recipe

For this dish, however, the Sinampalukang Kambing recipe makes use of the head and the feet of the goat. In barrio celebrations, it is common that the goat’s hair is burnt over the fire with all of the other parts cut up and prepared into different dishes.
Course Main Course
Cuisine Filipino
Keyword Goat
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 people
Author Joost Nusselder
Cost $8


  • 1 kg goat meat (leg portion) cut in chunks
  • 2 tbsp tamarind powder
  • 1 large onion quartered
  • 5 cloves garlic chopped
  • 2 thumb-sized ginger julienned
  • 2 tbsp oil for sautéing
  • Salt for seasoning
  • 8 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 tablespoon 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.


If you prefer to make use of tamarind broth from fresh fruit, get at least ¼ kilo of unripe tamarind.
In a casserole, boil 5 cups of water with the tamarind fruit in it.
Continue cooking until tamarind becomes soft.
Pierce the tamarind to bring out further its juice.
Filter the broth and discard the tamarind fruit.
Do procedure 1-6 skipping procedure 4. But this time, add broth with water enough to cover the meat.