Photo: Subhrajyoti07 · CC BY-SA 4.0 · Wikimedia Commons

Goa · Lunch

Goan Mutton Xacuti

Traditional 4. Goan Mutton Xacuti recipe

🧺 Ingredients

• Mutton (goat meat), bone-in cuts — 1000g
• Dried Kashmiri chillies — 12-14
• Poppy seeds — 2 tbsp
• Coriander seeds — 2 tsp
• Cumin seeds — 1.5 tsp
• Black peppercorns — 10-12
• Star anise — 2
• Cloves — 4-5
• Cinnamon stick — 1-inch piece
• Green cardamom pods — 2
• Nutmeg — pinch (grated)
• Fennel seeds — 0.5 tsp
• Coconut — 200g, shredded fresh
• Garlic cloves — 8-10
• Fresh ginger — 1.5 tbsp
• Coconut toddy vinegar/malt vinegar — 100ml
• Onions — 2 large, sliced
• Tomatoes — 2, diced
• Vegetable oil — 4 tbsp
• Water — 400ml
• Salt — 2 tsp
• Coconut milk — 300ml

👩‍🍳 How to make Goan Mutton Xacuti

1. Soak Kashmiri chillies in warm water 30 min, drain
2. In heavy pan, dry toast over medium-high heat (2-3 min each, until fragrant): coriander seeds, cumin seeds, black peppercorns, star anise, cloves, cinnamon, cardamom, nutmeg, fennel seeds
3. Grind all toasted spices to coarse powder in spice grinder
4. Add soaked chillies, coconut, garlic, ginger to grinder with 100ml water
5. Grind to smooth paste (texture should be paste-like, not watery)
6. Heat oil in heavy pot over medium-high flame
7. Brown mutton in batches 8-10 min per batch, set aside
8. In same pot, sauté onions 5 min until translucent
9. Add tomatoes, cook 2-3 min
10. Pour in ground masala paste, cook 6-7 min on medium heat until oil separates (watch for fragrance deepening)
11. Add vinegar, cook 1-2 min
12. Return mutton to pot, mix well with masala (3 min)
13. Pour in water, bring to boil
14. Reduce heat to low, cover tightly
15. Simmer 50-60 min, stirring every 15 min, until mutton is tender
16. Slowly add coconut milk while stirring gently (3 min)
17. Adjust salt, cook uncovered 10 min more for sauce to thicken
18. Final texture: gravy should cling to meat
19. ---

Track the macros of Goan Mutton Xacuti and 100s of Indian dishes with Nutri Macro India.