Goan Mutton Xacuti
Bone-in mutton slow-cooked in the deeply complex xacuti masala of roasted coconut, dried red chillies, poppy seeds, and aromatic whole spices — richer and more intensely flavoured than the chicken version, reserved for special occasions and Sunday feasts.
Cuisines
Goan
Best for
Lunch
Dinner
Build a full meal around Goan Mutton Xacuti
Get a matched combo of sides and accents
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
|
500 grams | Mutton , cut into pieces |
|
2 tablespoons | Oil |
|
1 | Onion , large, finely chopped |
|
1 teaspoon | Turmeric powder |
|
1 cup | Coconut , grated |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Black Peppercorn |
|
5-6 | Red Chili , dried |
|
4 | Clove |
|
1 | Cinnamon stick |
|
3 | Cardamom , green pods |
|
1 tablespoon | Poppy Seed |
|
1 inch | Ginger , chopped |
|
6 | Garlic , finely chopped |
|
2 tablespoons | Tamarind , pulp |
|
1 teaspoon | Salt |
|
1 cup | Water |
Instructions
- 1 Dry roast the coriander seeds, cumin seeds, fennel seeds, black peppercorns, dried red chilies, cloves, cinnamon stick, and cardamom pods until fragrant.
- 2 Grind the roasted spices along with grated coconut, poppy seeds, ginger, and garlic to a fine paste using a little water.
- 3 Heat oil in a pan and sauté the onions until golden brown.
- 4 Add the mutton pieces to the pan and sauté for a few minutes.
- 5 Stir in the turmeric powder and salt, mixing well with the mutton.
- 6 Add the prepared spice paste to the pan and cook for a few minutes until the oil starts to separate.
- 7 Pour in the tamarind pulp and water, then cover and simmer until the mutton is tender and cooked through.
- 8 Adjust seasoning if necessary and serve hot.
Tips
For a richer flavor, marinate the mutton with some salt and turmeric powder for an hour before cooking.