Xacuti is a curry prepared in Goa with roasted aromatic spices and coconut.
Goan food is rich, spicy and full of flavours. It is the tastiest dish of Goan delicacies.
The taste of coconut in it gives it a unique flavour to the curry and the curry turns out mouthwatering.
Ingredients
👉1 kg boneless lamb 👉4 tbsp oil 👉2 medium chopped onions
👉1 lime juice 👉2 large potatoes 👉2 tbsp of tamarind pulp
Roast with 1 tsp oil(slow fire) 👉2 cups grated coconut 👉6 to 7 cloves of garlic 👉1”ginger chopped 👉1/2 tsp cumin seeds 👉1 tsp fennel seeds 👉10 dry chillies 👉1/2 tsp turmeric powder 👉8 cloves 👉2 “cinamon 👉1 tsp poppy seeds 👉7 peppercorns 👉2 tbsp coriander seeds 👉1/2 Star anise 👉1/2 mace 👉1/4 of whole nutmeg
Method
👉Roast the above ingredients in a non stick pan over a slow fire until fragrant,When the ingredients are well roasted take it out in a plate let it cool down then pour it all in a blender with a little water...grind it into a paste.keep it aside.
👉Take a bowl add the boneless lamb, add water and wash the lamb in two waters and Marinate it by adding 1/2 tsp salt, lime juice,1 tbsp ginger garlic paste..coat it well nicely and keep aside.let it marinate for 1/2 hour
👉After half hour marination ,pressure cook the marinated lamb with little water for 10mins or if your doing in a pot cook it until really tender.
👉Heat up a pot on a medium heat add in 4 tbsp oil, add in chopped onions sauté till translucent.
👉Add in the ground paste to it sauté for 2 mins on a medium flame, add in little water and 1/2 tsp salt.
👉To this add the pressure cooked lamb with the juicy water, give it good stir, add in peeled diced potatoes.Add in Tamarind pulp and cook it for a couple of minutes.
👉Cook this on a low flame for 10 mins. if you find the gravy bit thick add in little bit of coconut milk to the gravy.when its all done, last Garnish it with cilantro leaves.
👉Serve over with steamed rice...yum yum
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