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
Recipe
Prep: 30 min
Cook: 60 min
Total: 90 min
2-3 servings
Ingredients
| 500 grams | mutton, cut into pieces |
| 2 tablespoons | oil |
| 1 | large onion, finely chopped |
| 1 teaspoon | turmeric powder |
| 1 cup | grated coconut |
| 1 tablespoon | coriander seeds |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | fennel seeds |
| 1 teaspoon | black peppercorns |
| 5-6 | dried red chilies |
| 4 | cloves |
| 1 | cinnamon stick |
| 3 | green cardamom pods |
| 1 tablespoon | poppy seeds |
| 1 inch | ginger, chopped |
| 6 | garlic cloves |
| 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.