← Nouns Cooking · West & East African

Ingredients

• 1 kg goat ribs or leg on the bone (or beef short ribs or lamb chops)
• 4 cloves Garlic, minced
• 3 cm piece Ginger, grated
• 2 Lemon, juiced
• 60 ml Vegetable oil
• 1½ tsp Paprika
• 1 tsp Curry powder
• 1 tsp Rosemary, finely chopped
• ¼ tsp Cayenne pepper (optional)
• 1½ tsp salt, plus extra to serve
• 1 tsp Black pepper

Method

1. Mix the garlic, ginger, lemon juice, oil, paprika, curry powder, rosemary, cayenne, salt and pepper. Rub it all over the meat, cover and marinate in the fridge for 2 hours (or overnight).
2. Light a charcoal grill and let it burn down to medium heat, or heat a gas grill to medium.
3. Grill the meat, turning every few minutes, for 25–30 min (chops need 15–20 min), until well browned outside and cooked through. Goat is lean, so slow and steady beats fierce heat.
4. Rest for 5 min, then chop into bite-size pieces on a board. Sprinkle with a little salt and serve with kachumbari, ugali and chilli for dipping.

Tips

• Ask the butcher to cut goat ribs into racks; meat on the bone stays juicier.
• Lamb chops are a quick stand-in; cook them to 63°C (145°F) and rest well.

Sources

Written in our own words after cross-checking these recipes:

Chef Lola's Kitchen Kaluhi's Kitchen