Goat choma, a popular East African dish, is essentially grilled or roasted goat meat, often seasoned with a variety of spices. Here is a detailed recipe for making delicious goat choma at home.

Ingredients:

For the Marinade:

• 1.5 kg (3.3 lbs) goat meat, cut into large chunks
• 3 tablespoons vegetable oil
• 2 tablespoons lemon juice
• 1 tablespoon garlic paste
• 1 tablespoon ginger paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• 1 teaspoon turmeric powder
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
• 2 tablespoons fresh cilantro, chopped

For basting:

• 2 tablespoons melted butter or ghee
• 1 tablespoon lemon juice

For garnish:

• 1 lemon, cut into wedges
• Fresh cilantro leaves

Marinating the goat:

1. In a large mixing bowl, combine the vegetable oil, lemon juice, garlic paste, ginger paste, ground cumin, ground coriander, paprika, ground black pepper, turmeric powder, salt, chopped rosemary, and chopped cilantro. Mix well to form a marinade.
2. Add the goat meat chunks to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best results.

Cooking the goat:

• Preheat the Grill or Oven:
  • Grill Method: Preheat your grill to medium-high heat.
  • Oven Method: Preheat your oven to 375°F (190°C) if you’re using an oven.
• Prepare for grilling/roasting: If using skewers, thread the marinated goat meat onto metal or soaked wooden skewers. If not, place the meat directly on the grill or on a baking tray if using the oven.
  • Grill Method: Place the skewers or meat chunks on the preheated grill. Cook for about 15-20 minutes, turning occasionally to ensure even cooking. Baste the meat with the melted butter and lemon juice mixture every few minutes to keep it moist and add flavour.
  • Oven: Place the baking tray with the meat in the preheated oven. Roast for about 25-30 minutes, turning the meat halfway through. Baste with the melted butter and lemon juice mixture halfway through cooking.

Ensure the meat is cooked through and has a nice char on the outside. The internal temperature should reach about 160°F (71°C) for well-done meat. You can adjust cooking time based on your preference for doneness.

Finishing the Dish:

• Rest the meat: Remove the meat from the grill or oven and let it rest for about 5 minutes. This allows the juices to redistribute and keeps the meat moist.
• Garnish and serve: Garnish with fresh cilantro leaves and lemon wedges. Serve hot with your choice of sides such as ugali (posho), rice, chapati, or a fresh salad.