Nyama Choma
East African roasted meat, usually goat or beef.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare a charcoal grill, ensuring the coals are glowing red and covered with a layer of white ash for an even, medium heat.
- 2
Rub the goat meat generously with coarse sea salt and vegetable oil.
- 3
Place the meat on the grill rack, leaving space between the pieces.
- 4
Grill the meat slowly for 45-60 minutes, turning every 10-15 minutes to ensure even cooking and a crispy exterior.
- 5
During the last 15 minutes, dissolve a pinch of salt in the warm water and brush it over the meat to keep it moist.
- 6
Remove from the grill when the internal temperature reaches 145°F (for medium). Let it rest for 10 minutes before carving into bite-sized pieces.
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