Sunday, 13 March 2011
Nyama Choma / Grilled or BBQ Chops
I have had a lot of requests for this recipe. I finally managed to find a good recipe from my cousin; Gulzar in Canada. The special ingredient is kiwi, which contains meat tenderizing enzymes.
Nyama means meat and choma roast, it is usually made from beef short ribs. I was not able to get any so I have used frenched lamb chops. This would make it kondoo choma, just as goat meat would be mbuzi choma, or beef - ng'ombe choma
1 lemon; juiced
1 kiwi; peeled and sliced
2 inch piece of ginger; roughly chopped
4 cloves garlic
1/2 cup fresh coriander
2-3 green chillies
1 teaspoon freshly ground cumin
1 level tablespoon tandoori masala
1 lb lamb chops; washed
salt to taste
Place all the ingredients (except for the lamb) into a food processor and liquidize.
Marinate the meat in this for minimum of 1 hour maximum of 3 hours, otherwise it will become too soft.
Broil in a hot grill for 10 minutes and turnover and cook for a further 8-10 minutes
I served it with roast vegetables and salad.
In retrospect the tandoori masala was too overpowering, next time I would half or omit it altogether.