Mbuzi Nyama Choma

Method14 steps

1. 1

   Step 1: Blend the ten garlic cloves, ginger (⅓ piece), onion (1 large), lemon (1) juice, half cup olive oil, cumin (1 tbsp), paprika (2 tbsp), salt (1 tbsp), stock cubes (2), four of the six rosemary sprigs and chillies into a textured marinade. Reserve the separate whole garlic head and two rosemary sprigs for roasting.

   Uses 10 cloves garlic · 1 large red or white onion · 1 lemon (juiced) · ⅓ piece ginger · ½ cup extra virgin olive oil (or preferred cooking oil) · 1 tbsp ground cumin · 2 tbsp ground paprika · 1 tbsp salt

2. 2

   Step 2: Make 2-inch (5 cm) slits in the goat leg and coat it with half the marinade, working it into the slits. Before it touches raw meat, reserve the other half in a separate covered container for roasting.

   Uses 5.5 lbs goat meat (or preferred choice of meat) (approximately 2.5 kgs) · Half the marinade; keep the other half separate and clean

3. 3

   Step 3: Massage the coating into the slits, wrap or cover, and refrigerate for at least two hours or overnight. Keep the reserved clean marinade refrigerated too. Choose the grill route in steps 4–9 or the oven route in steps 10–14; do not cook both routes in succession.

   Minimum refrigerated marination · 120 minUses Goat leg coated in its half of the marinade

4. 4

   Step 4: For the grill route, prepare and preheat the grill to high. Keep the meat refrigerated during preparation, then take it out when ready to sear. Moderate the charcoal heat as needed.

   Uses Refrigerated marinated goat leg

5. 5

   Step 5: Lightly oil a piece of foil. Sear the goat for three minutes per side, then transfer it onto the foil and spread over the reserved clean half of the marinade. Put two more layers beneath it to make three foil layers.

   Sear both sides; turn after three minutes · 6 minUses Chilled marinated goat ready for the grill · Reserved clean half of the marinade · Extra cooking oil as needed to grease the foil

6. 6

   Step 6: Put the two reserved rosemary sprigs and halved whole garlic (1) head on the goat leg. Cover loosely with a foil tent.

   Uses Seared goat with all its marinade on the foil · Two reserved rosemary sprigs · 1 whole head garlic, halved across the middle

7. 7

   Step 7: Add water to a baking tray. Lay the meat on it (Note: This helps cook the meat evenly and retains moisture). Transfer to the grill, ensuring it is at medium-low heat. Grill, turning from time to time, for 1.5 hours.

   Covered grill-roasting guide · 90 minUses Covered goat leg with roasting garlic and rosemary · Water as needed in the grill roasting tray

8. 8

   Step 8: Near the end, optionally mix the one to two tablespoons honey with two to three tablespoons hot water. Uncover the meat and brush with this glaze if using. Continue grilling for another fifteen to thirty minutes as a guide, until browned, tender and at least 150°F (66°C) in the thickest part away from bone; continue as needed.

   Finish browning and check the goat is tender · 30 minUses Goat after the covered grill-roasting phase · 1-2 tbsp honey (optional - for basting) · 2–3 tbsp hot water for the optional honey glaze

9. 9

   Step 9: Transfer the finished goat to a tray and rest for ten to twenty minutes before carving. Serve with your chosen accompaniments. The grill route is now complete; skip the oven-only steps.

   Rest the grilled goat · 20 minUses Fully cooked grilled goat leg

10. 10

    Step 10: OVEN ALTERNATIVE: Start with the marinated goat from step 3, skipping the grill-only steps 4–9. Use the same reserved clean marinade, halved roasting garlic (1) head and two rosemary sprigs in the foil-covered roasting preparation. Preheat to 170°C (about 340°F), or 150°C fan. Place the covered meat on a baking tray and roast for about four and a half hours, adjusting for the cut and checking tenderness.

    Covered oven-roasting guide · 270 minUses Refrigerated marinated goat leg for the oven alternative · Reserved clean half of the marinade · Two reserved roasting rosemary sprigs · 1 whole head garlic, halved across the middle

11. 11

    Step 11: For the optional oven glaze, mix the same one to two tablespoons honey allowance with two to three tablespoons hot water. Remove the foil and brush with the glaze if using; do not make an additional batch of glaze from the grill route.

    Uses Oven-roasted goat leg · 1-2 tbsp honey (optional - for basting) · 2–3 tbsp hot water for the optional honey glaze

12. 12

    Step 12: Broil on high for five to ten minutes per side, watching carefully, until browned. Check the thickest part away from bone is at least 150°F (66°C) and the goat is tender; continue cooking if needed.

    Broil both sides; turn after five to ten minutes · 20 minUses Uncovered oven-roasted goat, optionally glazed

13. 13

    Step 13: Remove the meat from the oven and allow it to cool for 20 minutes, before carving to prevent the juices from running out.

    Rest the oven-roasted goat before carving · 20 minUses Fully cooked browned oven goat

14. 14

    Step 14: Serve the nyama choma with mukimo, ugali, kachumbari or your favorite side dish.

    Uses Rested and carved oven-roasted goat