Entree: Tanzania – Northern Tanzania – Nyama Choma (Charcoal-grilled spiced goat or beef traditionally served sliced with a fresh tomato-onion relish)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- 3 lb (1.4 kg) goat shoulder, bone-in, trimmed (or beef cuts such as short ribs)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) freshly ground black pepper
- 4 cloves garlic, crushed (about 12 g)
- 1 tsp (2 g) ground coriander (optional)
- Charcoal for grilling
- For kachumbari (relish):
  - 2 large tomatoes, diced (about 2 cups / 320 g)
  - 1 small red onion, thinly sliced (about 1 cup / 150 g)
  - 1 tbsp (15 ml) lime or lemon juice
  - 1/4 cup (15 g) chopped fresh cilantro
  - Salt to taste

Instructions

1. In a large bowl combine vegetable oil, lemon juice, crushed garlic, salt, pepper, and ground coriander if using. Rub the marinade evenly over the goat shoulder, cover, and refrigerate 2–6 hours or overnight for best flavor.
2. Prepare a charcoal grill with a medium-hot bed of coals; you want steady heat with some glowing embers and minimal flare-ups.
3. Remove meat from refrigerator 30 minutes before grilling to come toward room temperature. Place meat over indirect heat first, searing each side 4–6 minutes to develop color, then move to direct charcoal (or maintain just-off embers) and cook slowly, turning occasionally, until internal temperature reaches 145–160°F (63–71°C) depending on desired doneness and the cut—goat is often cooked to 160°F (71°C) for tenderness. Total grilling time will vary by cut, roughly 1 to 1½ hours for a 3 lb (1.4 kg) shoulder.
4. While meat rests, make kachumbari by tossing diced tomatoes, sliced onion, lime juice, chopped cilantro, and a pinch of salt; let sit 10 minutes.
5. Remove meat from grill and let rest 10–15 minutes, then slice against the grain and serve with kachumbari and warm flatbread or ugali.