|Goan Mutton Xacuti|
1.5 kilogram mutton (I used Goat leg)
2 teaspoon salt
2 teaspoon ginger/garlic paste (ginger/garlic paste recipe)
Masala Ingredients (to roast and grind):
2 medium onions (chopped fine)
10 dry red chilies (I used Aldona chilies)
1 cup desiccated coconut
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3/4 teaspoon peppercorn
1/2 teaspoon caraway seeds
2 teaspoon poppy seeds
3 tablespoon coriander seeds
2 inch cinnamon
1 star anise
2 pieces mace
7 garlic cloves
1 teaspoon coconut oil for roasting
1 medium onion (chopped fine)
12 small potatoes (cut in half)
1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
oil for frying/sauteing
salt to taste
1/2 teaspoon sugar
1. Clean, wash, cut and marinate the mutton. Apply salt and ginger/garlic paste, and keep aside for an hour.
2. Prep your ingredients and spices before you begin to save time while cooking.
3. Dry roast the spices in a non-stick pan on medium heat. Do not let the spices burn or it will make the curry bitter to taste.
4. Roast the coconut next. Add a teaspoon of coconut oil to the desiccated coconut. Once the coconut starts to brown, add the 1/2 teaspoon turmeric to it.
5. Roast the garlic and 2 chopped onions next. Again, brown but do not let burn.
6. Once all the spices are roasted, grind them to a thick, smooth paste.
7. Pre-cook the mutton until it's almost fully cooked with a cup or two of water. Do not discard the stock once it's cooked, we will use it later.
8. Heat a couple tablespoons of oil in a pot, and saute the chopped onion in it. Once the onion turns translucent, add the ground masala paste to it. Fry on medium heat for a few minutes.
9. You will notice the masala paste darkening as you're frying it. Once it starts to dry and leave the sides of the pot, add a couple cups of the stock to it. Mix well and let it come to a boil.
10. Once the curry base comes to a boil, add the cut potatoes to it. Cook on medium heat until the potatoes are almost cooked through. Add the pre-cooked mutton to the pot next along with the tamarind stock and bring the curry back to a boil. Cook for an additional 10 minutes or so.
11. Taste for salt and add a pinch or two of sugar to the curry before turning off the heat.
12. Plate and serve with steamed rice.
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