Goan Lamb Xacutti
- Ready In:
- 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.
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RECIPE SUBMITTED BY
I live in Victoria, British Columbia. I am happily married to the most wonderful guy on earth:) Aside from being a wanna be chef, I am also a wanna be children's book author, and a famous crooner in the shower aside from being a frustrated painter/illustrator and a real trying hard golfer. I love experimenting with different dishes from countries all over the world. I am constantly experimenting with new recipes and different types of fresh herbs and spices. I collect cookbooks and magazines. Most of the recipes I've posted and I will be posting are from the different magazines such as Bon Appetite, Chatelaine, Cucina, Hello, Home Maker and Gourmet. I will also try to post recipes that I've grown up with as well as those that came from family and friends.