Wednesday, June 17, 2015

Mutton Xacuti – Meat cooked in roasted spices and coconut

A traditional favorite in Goa, India Xacuti is well loved and for good reason. Meat, Chicken, Fish or even veggies are simmered is a blend of aromatic whole roasted spices like red chillies, cumin, fennel, coriander, cloves, poppy seeds, cinnamon, cardamom & star anise and blended with turmeric, roasted onion, garlic and coconut. The use of coconut oil in this recipe is traditional and very on trend today for it's health benefits. In this recipe, Mutton is used, but can be easily substituted for beef, lamb, chicken, fish or veggies. Recipe shared by my friend David D'souza of Dusty's Foodie Adventures

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Karen Ahmed is a passionate home cook that loves an adventure. From traditional tried and true recipes to trying brand new ones, you can be sure she'll make it easy peasy for you to follow.

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You can find the whole recipe here -
10 red Kashmiri chillies, deseeded
1/2 teaspoon cumin seeds
1/2 teaspoon peppercorn
1/2 teaspoon fennel seed
5 cloves
2 teaspoon poppy seeds
2 tablespoon coriander seeds
1 inch cinnamon
2 cardamom
1 star anise

1/2 tsp turmeric
8 garlic cloves
1 cup coconut(can use frozen, just defrost it)
2 red onions – one coarsely chopped and one medium dice
1 tbsp tamarind soaked in water
5 tbsps coconut oil
2 pounds bone in mutton(lamb leg or shoulder)

Marinate the mutton with some lemon juice and salt

Using a large pan, roast all of the whole spices and allow to cool

In the same pan add the onions and garlic, roast and remove to cool

Add the coconut and follow with 3 of the 5 tbsps of coconut oil, remove and cool

Using a food processor, add all the whole and dry spices together with 1/2 tsp of turmeric and grind to a fine powder

Add the onions and garlic and a little bit of water and blend

Add the coconut and the melted oil and blend

Repeat this process if required to get a smooth paste

In a deep sauté pan or casserole, add two tbsps of coconut oil and sauté the second onion cut in a medium dice

Add the spice paste or masala and fry for a minute

Add the mutton

Add some water to the food processor to free all the stuck on paste and add to the spice paste together with the soaked tamarind

Cook for 40 mins covered, stirring frequently to prevent burning, add salt, a pinch of sugar and water as required

Before serving, squeeze some lemon juice over the Xacuti to enhance the flavour!

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