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Loading...A Kenyan classic, this slow-roasted goat meat is marinated in a fragrant blend of garlic, ginger, and warm spices, then cooked low over charcoal until smoky and tender. Served simply with coarse sea salt, lemon wedges, and a fresh tomato-onion kachumbari salsa, it captures the heart of Nairobi's famous grilled-meat culture.
Prep Time25 mins
Cook Time90 mins
Total Time115 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 585 kcalCalories
- 33 gFat
- 11 gSaturated Fat
- 6 gCarbs
- 2 gFiber
- 3 gSugar
- 62 gProtein
- 640 mgSodium
- 880 mgPotassium
- 55 mgCalcium
- 5.5 mgIron
- 17 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the goat and marinade
- 3 lb bone-in goat meat (shoulder, leg, and rib pieces)
- 4 cloves garlic, minced
- 1 tbsp freshly grated ginger
- 2 tbsp fresh lemon juice
- 1 tbsp ground coriander
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp cayenne pepper
- 3 tbsp vegetable oil
For the kachumbari salsa
- 3 ripe tomatoes, finely diced
- 1 large red onion, finely chopped
- 1 small green chili (serrano or Thai), minced
- 1/4 cup chopped fresh cilantro
- 2 tbsp fresh lemon juice
- 1/2 tsp sea salt
For serving
- Coarse sea salt, for dipping
- Lemon wedges
- Warm ugali or chapati, optional
Directions
- In a small bowl, combine the garlic, ginger, lemon juice, coriander, paprika, cumin, salt, pepper, cayenne, and oil to form a thick paste.
- Using a sharp knife, score the goat pieces in a shallow crosshatch pattern; rub the marinade thoroughly into the meat, working it into the slits. Cover and refrigerate for 4 to 12 hours.
- Light a charcoal grill and let the coals burn down to a steady medium heat with a light gray ash; bank them to one side for indirect cooking.
- Place the marinated goat pieces on the grill over the cooler side, cover, and roast slowly for 60 to 75 minutes, turning every 15 minutes and moving pieces closer to the coals for the last 15 minutes to develop a charred crust.
- While the goat cooks, stir together the tomatoes, red onion, green chili, cilantro, lemon juice, and salt in a bowl; chill until ready to serve.
- Test doneness by piercing the thickest piece with a skewer near the bone; juices should run clear and the meat should pull cleanly from the bone with a fork, registering 170 to 175°F internally.
- Transfer the goat to a cutting board, tent loosely with foil, and let rest 10 minutes before slicing or tearing into bite-sized pieces.
- Arrange the meat on a platter with the kachumbari, lemon wedges, and a small dish of coarse sea salt for dipping, and serve immediately with ugali or chapati if desired.
Cook’s Notes
- Buy bone-in cuts like shoulder and rib for the deepest flavor; ask the butcher for pieces suited to slow roasting rather than quick grilling.
- For an even more authentic smoke profile, add a few sprigs of fresh rosemary or a handful of whole cloves to the hot coals.
- If charcoal isn't available, roast the goat in a 325°F oven on a wire rack set over a sheet pan for about 2 hours, finishing under the broiler for 2 to 3 minutes to char the surface.
- Goat is naturally lean, so avoid overcooking; pull the meat as soon as it is fork-tender to keep it juicy.
- Leftover meat reheats beautifully sliced thin and crisped in a hot cast-iron skillet with a squeeze of lemon.
