Kenya · Lamb · No. 379
Nyama Choma (Kenyan Grilled Lamb)
A Kenyan dinner sized for one person, ready in 21 minutes. Roughly £3.30 a portion.
Per portion
510kcal
43 gProtein
21 gCarbs
29 gFat
Calories from protein 33%, carbs 16%, fat 51%. Estimated from the ingredients.
Roughly £3.30 a portion.
Method
- 1
Cut a wedge from the lemon and keep it back, then mix the garlic, ginger, ground coriander, paprika, half the remaining lemon juice and the oil into a paste and rub over the lamb.
- 2
Marinate for 5 minutes, then grill or fry over high heat for 3–4 minutes each side until charred and cooked to your liking. Rest for 2 minutes.
- 3
Meanwhile, toss the tomato, red onion, chilli, coriander and remaining lemon juice for a kachumbari-style salad.
- 4
Season to taste, then serve the lamb with the salad and the lemon wedge.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/nyama-choma-kenyan-grilled-lamb/
