BetterButter App

Recipes, Food Community & Kitchenwares


For uploading your recipes please DOWNLOAD THE APP

Home / Recipes / Goan Mutton Xacuti

Photo of Goan Mutton Xacuti by Monesh Mirchandani at BetterButter

Goan Mutton Xacuti

Monesh Mirchandani
60 minutes
Prep Time
40 minutes
Cook Time
6 People
Read Instructions Save For Later

ABOUT Goan Mutton Xacuti RECIPE

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!

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Goa
  • Simmering
  • Sauteeing
  • Main Dish

Ingredients Serving: 6

  1. Marinating Ingredients:
  2. 1.5 kilogram mutton (I used Goat leg)
  3. 2 teaspoon salt
  4. 2 teaspoon ginger/garlic paste
  5. Other Ingredients: 1 medium onion (chopped fine)
  6. 12 small potatoes (cut in half)
  7. 1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
  8. oil for frying/sauteing
  9. salt to taste
  10. 1/2 teaspoon sugar
  11. masala Ingredients (to roast and grind):
  12. 2 medium onions (chopped fine)
  13. 10 dry red chilies (I used byadgi chilies)
  14. 1 cup desiccated coconut
  15. 1/2 teaspoon turmeric
  16. 1/2 teaspoon cumin seeds
  17. 3/4 teaspoon peppercorn
  18. 1/2 teaspoon caraway seeds
  19. 2 teaspoon poppy seeds
  20. 3 tablespoon coriander seeds
  21. 2 inch cinnamon
  22. 10 cloves
  23. 1 star anise
  24. 2 pieces mace
  25. 5 cardamom
  26. 7 garlic cloves
  27. 1 teaspoon coconut oil for roasting


  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.

Reviews (1)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Silence Mover
Silence Mover   Apr-21-2016

Similar Recipes

A password link has been sent to your mail. Please check your mail.