Entree: Tanzania – Tanzanian Highlands – Nyama Choma (Charcoal-grilled seasoned meat, traditionally goat or beef, served sliced)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Additional 10 min

Total 1 hr 25 min

Ingredients

- 2.5 lb (1.13 kg) goat shoulder or beef chuck, bone-in, cut into large chunks
- 2 tsp (10 g) coarse salt, plus more for finishing
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil
- 4 cloves garlic, minced (about 1 tbsp / 15 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (2 g) ground coriander (optional)
- Charcoal or hardwood lump for grilling (no measurement)
- Lemon wedges for serving (no measurement)
- For kachumbari (tomato-onion relish):
  - 2 medium tomatoes, diced, approx. 10 oz (280 g)
  - 1 small red onion, thinly sliced (no measurement)
  - 1/4 cup (15 g) fresh cilantro, chopped
  - 1 tbsp (15 ml) lemon juice
  - 1/2 tsp (2 g) salt

Instructions

1. Pat the meat dry. In a bowl combine 2 tsp (10 g) salt, black pepper, minced garlic, lemon juice, vegetable oil, and ground coriander if using. Rub the mixture generously all over the meat pieces. Let rest at room temperature 30–45 minutes to absorb flavors.
2. Prepare a charcoal grill for direct and indirect heat: bank hot coals to one side for a hot sear and leave an area with fewer coals for slower cooking. You want intense heat for initial charring and moderate heat to finish cooking.
3. Sear the meat directly over the hottest coals, turning every 2–3 minutes to develop a deep brown, charred exterior, about 8–12 minutes total depending on piece size.
4. Move the meat to the cooler part of the grill and continue cooking with the lid closed (or shielded) until the meat is cooked through and tender, about 25–40 more minutes for these cuts; turn occasionally and baste with a little oil or reserved pan juices if desired. Goat is best when cooked to tender but still juicy; check for doneness by feel or with a thermometer (recommended target 160–170°F / 71–77°C for goat).
5. While meat rests, make the kachumbari: combine diced tomatoes, sliced onion, chopped cilantro, 1 tbsp (15 ml) lemon juice, and 1/2 tsp (2 g) salt; mix and let sit 5–10 minutes to marry flavors.
6. Remove meat from grill and let rest 10 minutes. Slice or pull into pieces, finish with a sprinkle of coarse salt and serve hot with kachumbari and lemon wedges.