Recipe by Pinaygourmet #345142
This fabulously tasty Xacutti (pronounced as sha- kooti)is a specialty of the Goan kitchen. The spice mixture, or masala might look daunting, but even if you didnt have all the spices, you can still make a very good masala. If you really want to cheat for convenience, replace Xacutti masala with 1/4 cup of good quality Indian curry powder and 1 to 2 tbsp ground dried red chillies. You can also toast dried unsweetened coconut instead of fresh, if you like. Serve this with steamed basmati rice.
Top Review by alisonclair
Very authentic curry. Took me a long time to prepare but well worth it. I added a tablespoon of mango chutney, as I like a slight sweet edge to my currys. Was delicious. Would cook again definately.
- 1 (4 -6 lb) leg of lamb
- 1 fresh coconut
- 1⁄3 cup fresh lemon juice
- 6 garlic cloves, smashed
- 2 tablespoons chopped gingerroot
- 5 hot green chili peppers, chopped
- 2 tablespoons vegetable oil
- 3 onions, sliced
- 1 cup chopped tomato
- 1 tablespoon seedless tamarind paste
- 1 1⁄4 teaspoons salt
- 30 dried hot red chili peppers, preferably Kashmiri
- 8 green cardamom pods
- 8 cloves
- 4 black cardamom pods
- 1 piece cassia or 1 cinnamon bark, 2-inch broken up
- 1⁄4 whole nutmeg, grated
- 2 tablespoons coriander seeds
- 1 tablespoon white poppy seeds or 1 tablespoon peanuts
- 1 tablespoon fennel seed
- 2 teaspoons cumin seeds
- 1 1⁄2 teaspoons black mustard seeds
- 1 1⁄2 teaspoons turmeric powder
- 3⁄4 teaspoon ajwain or 1⁄2 teaspoon dried thyme
- 3⁄4 teaspoon anise seed
- 1⁄2 teaspoon black peppercorns
- 1⁄2 teaspoon mace
- 1⁄2 teaspoon fenugreek seeds
Directions See How It's Made
- Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
- In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
- In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
- Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.