Prep 2 hrs
Cook 2 hrs
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.
- 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
- 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.
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.
First ever authentic recipe for xacutti I have come across. I also add stoneflower & chirfal or Szchewan peppercorns for a zestier taste.