Nyama Choma

Ingredients

• 2kg bone-in goat leg or lamb shoulder, cut into large pieces
• 2 tbsp coarse salt
• 1 tbsp coarsely ground black pepper
• 4 garlic cloves, crushed
• 2 tbsp sunflower oil
• 1 lemon, juiced
• 3 tomatoes, finely diced
• 1 large red onion, finely sliced
• 1 bunch coriander, chopped
• 1 green chilli, finely chopped
• 2 limes, juiced
• 1/2 tsp salt for the kachumbari
• Ugali, to serve

Before you cook

• Ask the butcher to cut the goat into fist-sized bone-in pieces.
• Pat the meat dry and rub it all over with the coarse salt, pepper, crushed garlic, oil and lemon juice.
• Leave the meat at room temperature for 45 minutes.
• Light a chimney of charcoal and let it burn down until the coals are covered in grey ash.
• Bank the coals to one side of the barbecue so you have a hot zone and a cool zone.
• Mix the diced tomato, sliced onion, coriander, green chilli, lime juice and 1/2 tsp salt in a bowl to make the kachumbari, then leave it to sit.

Steps

1. Lay the meat on the grill over the cool side of the barbecue, well away from the direct coals.
2. Cover the barbecue and let the meat roast slowly for 1 hour, turning the pieces every 15 minutes.
3. Check that the meat is pulling back from the bone and a skewer slides in with only light resistance.
4. Move the pieces over the hot coals and grill for 4 minutes on each side to blister and crisp the outside.
5. Watch closely at this stage, because dripping fat will flare and char the meat fast.
6. Lift everything onto a wooden board and rest it for 10 minutes.
7. Chop the meat across the grain into rough bite-sized chunks, bones and all.
8. Scatter a little more coarse salt over the chopped meat.
9. Serve the board with the kachumbari alongside and ugali to scoop with.