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.
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.