Mkono wa Kondoo Chemsha
Boiled Lamb Foreleg
Yes, keto as served. About 3g net carbs per serving, lower than 9 in 10 Kenyan dishes.
What it is
A deeply nourishing and traditional dish where lamb forelegs are slow-boiled in water until the meat is falling off the bone and the broth is rich with gelatin and natural fats. Seasoned simply with salt and black pepper to highlight the lamb's flavor.
Key ingredients
Lamb foreleg, water, salt, black pepper.
Optional tweaks
Confirm no starchy vegetables (like potatoes or carrots) are added to the boiling pot. Request a clear, un-thickened broth.
Watch out for
Common additions of high-carb root vegetables in traditional 'chemsha' preparations, serving with high-carb sides.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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