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Photo of Goan Mutton Xacuti by Monesh Mirchandani at BetterButter
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Goan Mutton Xacuti

Feb-29-2016
Monesh Mirchandani
60 minutes
Prep Time
40 minutes
Cook Time
6 People
Serves
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

Instructions

  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 Mover
Apr-21-2016
Silence Mover   Apr-21-2016

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