Goan Mutton Xacuti | How to make Goan Mutton Xacuti

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ByMonesh Mirchandani
Created on 29th Feb 2016
  • Goan Mutton Xacuti, How to make Goan Mutton Xacuti
Goan Mutton Xacutiby Monesh Mirchandani
  • Goan Mutton Xacuti | How to make Goan Mutton Xacuti (11 likes)

  • 1 review
    Rate It!
  • By Monesh Mirchandani
    Created on 29th Feb 2016

About Goan Mutton Xacuti

Xacuti (pronounced Shakuti) is a classic Goan dish that is not for the faint of heart. Fiery and loaded with flavour, it's absolutely delicious!

Goan Mutton Xacuti is a delicious dish which is liked by the people of every age group. Goan Mutton Xacuti by Monesh Mirchandani is a step by step process which is best to understand for the beginners. Goan Mutton Xacuti is a dish which comes from Goa cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Goan Mutton Xacuti takes 60 minute for the preparation and 40 minute for cooking. The aroma of this Goan Mutton Xacuti make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Goan Mutton Xacuti will be the best option for you. The flavor of Goan Mutton Xacuti is unforgettable and you will enjoy each and every bite of this. Try this Goan Mutton Xacuti at your weekends and impress your family and friends.

  • Prep Time60mins
  • Cook Time40mins
  • Serves6People
Goan Mutton Xacuti

Ingredients to make Goan Mutton Xacuti

  • Marinating Ingredients:
  • 1.5 kilogram mutton (I used Goat leg)
  • 2 teaspoon salt
  • 2 teaspoon ginger/garlic paste
  • Other Ingredients: 1 medium onion (chopped fine)
  • 12 small potatoes (cut in half)
  • 1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
  • Oil for frying/sauteing
  • Salt to taste
  • 1/2 teaspoon sugar
  • Masala Ingredients (to roast and grind):
  • 2 medium onions (chopped fine)
  • 10 dry red chilies (I used byadgi chilies)
  • 1 cup desiccated coconut
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin seeds
  • 3/4 teaspoon peppercorn
  • 1/2 teaspoon caraway seeds
  • 2 teaspoon poppy seeds
  • 3 tablespoon coriander seeds
  • 2 inch cinnamon
  • 10 cloves
  • 1 star anise
  • 2 pieces mace
  • 5 cardamom
  • 7 garlic cloves
  • 1 teaspoon coconut oil for roasting

How to make Goan Mutton Xacuti

  1. Clean, wash, cut and marinate the mutton. Apply salt and ginger/garlic paste, and keep aside for an hour.
  2. Prep your ingredients and spices before you begin to save time while cooking.
  3. Dry roast the spices in a non-stick pan on medium heat. Do not let the spices burn or it will make the curry bitter to taste.
  4. Roast the coconut next. Add a teaspoon of coconut oil to the desiccated coconut. Once the coconut starts to brown, add the 1/2 teaspoon turmeric to it.
  5. Roast the garlic and 2 chopped onions next. Again, brown but do not let burn. Once all the spices are roasted, grind them to a thick, smooth paste.
  6. Pre-cook the mutton until it is almost fully cooked with a cup or two of water. Do not discard the stock once it is cooked, we will use it later.
  7. Heat a couple tablespoons of oil in a pot, and saute the chopped onion in it. Once the onion turns translucent, add the ground masala paste to it. Fry on medium heat for a few minutes.
  8. You will notice the masala paste darkening as you are frying it. Once it starts to dry and leave the sides of the pot, add a couple cups of the stock to it. Mix well and let it come to a boil.
  9. Once the curry base comes to a boil, add the cut potatoes to it. Cook on medium heat until the potatoes are almost cooked through. Add the pre-cooked mutton to the pot next along with the tamarind stock and bring the curry back to a boil. Cook for an additional 10 minutes or till Mutton is tender.
  10. Taste for salt and add a pinch or two of sugar to the curry before turning off the heat.
  11. Plate and serve with steamed rice or hot tandoori roti.

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Silence Movera year ago
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