Spicy Goan Mutton Xacuti

Name: Spicy Goan Mutton Xacuti
Total time: 2700 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gms curry cut mutton; 2 tbsp lemon juice; 1 tsp salt or to taste; 1/2 tsp turmeric powder; 2 tbsp ginger garlic paste; 1 tsp oil; 10 peppercorns; 8 cloves; 1 tsp cumin seeds (jeera); 1 star anise; 2" piece of cinnamon; 5 green cardamoms; 1 black cardamom; 2 pcs mace; 1 tbsp coriander seeds (dhania); 1 tbsp fennel seeds (saunf); 1 tbsp poppy seeds (khus khus); 3 whole Kashmiri red chillies; 2 tbsp oil; 8 cloves garlic chopped; 1 ″ piece of ginger chopped; 1 medium onion sliced; 1-2 chopped green chillies; 3/4 cup grated coconut; 2 tbsp oil; 1 medium onion sliced; 2 tbsp tamarind pulp; 1 tsp chopped green coriander leaves for garnish

Madhu Bindra @madhubindra

Enjoy the fiery flavors of Goan cuisine with the Spicy Goan Mutton Xacuti. With a unique blend of aromatic spices, this mouth-watering dish is a must-try. #ga24 #mutton #goa

Madhu Bindra @madhubindra

Enjoy the fiery flavors of Goan cuisine with the Spicy Goan Mutton Xacuti. With a unique blend of aromatic spices, this mouth-watering dish is a must-try. #ga24 #mutton #goa

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Ingredients

45 minutes

2 people

For the marinade
250 gmscurry cut mutton
2 tbsplemon juice
1 tspsalt or to taste
1/2 tspturmeric powder
2 tbspginger garlic paste
For the dry xacuti masala powder
1 tspoil
10peppercorns
8cloves
1 tspcumin seeds (jeera)
1star anise
2" piece of cinnamon
5green cardamoms
1black cardamom
2 pcsmace
1 tbspcoriander seeds (dhania)
1 tbspfennel seeds (saunf)
1 tbsppoppy seeds (khus khus)
3whole Kashmiri red chillies
For the wet paste
2 tbspoil
8 clovesgarlic chopped
1 ″ piece of ginger chopped
1medium onion sliced
1-2chopped green chillies
3/4 cupgrated coconut
Additionally
2 tbspoil
1medium onion sliced
2 tbsptamarind pulp
1 tspchopped green coriander leaves for garnish

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Steps

45 minutes

1

To begin, marinate the mutton in lemon juice, salt, turmeric powder, and ginger garlic paste. Mix well and leave aside for at least an hour.
2

Next, prepare the dry xacuti masala powder. In a teaspoon of oil, dry roast peppercorns, cloves, cumin seeds, star anise, cinnamon, green cardamoms, black cardamom, mace, coriander seeds, fennel seeds, poppy seeds, and Kashmiri red chillies. Once they turn aromatic, turn off the heat, and allow it cool. Grind into a coarse powder.
3

To prepare the wet paste, heat 2 tbsp of oil in a pan. Add in the chopped garlic and ginger. Saute for a minute.
4

Add the sliced onion and chopped green chillies and saute until the onions are translucent.
5

Next, add the grated coconut and lightly roast for a few minutes until it changes color. Grind this mixture into a smooth paste adding a bit of water.
6

To finally prepare the dish, heat 2 tbsp of oil in a pan. Add in the sliced onion and cook until translucent.
7

Now add the marinated mutton and sear on high flame. Cook until the oil starts appearing on the sides.
8

Next, add the wet paste and dry xacuti masala. Mix well. Cover with a lid and let it cook for a few minutes.
9

Add about a cup of water and mix. Once it starts to bubble, lower the heat, cover it with a lid, and let it simmer until the mutton is cooked. Or you can pressure cook it for 5-6 whistles. Add more water if required.
10

Finally, add in tamarind pulp. Mix. Check the salt and add more as required. Cover and cook for a few more minutes.
11

The Spicy Goan Mutton Xacuti is ready to serve. Serve hot with pav bread or rice.