Goan Lamb Xacutti Recipes

GOAN LAMB XACUTTI

Goan Lamb Xacutti image

This fabulously tasty Xacutti (pronounced as sha- kooti)is a specialty of the Goan kitchen. The spice mixture, or masala might look daunting, but even if you didnt have all the spices, you can still make a very good masala. If you really want to cheat for convenience, replace Xacutti masala with 1/4 cup of good quality Indian curry powder and 1 to 2 tbsp ground dried red chillies. You can also toast dried unsweetened coconut instead of fresh, if you like. Serve this with steamed basmati rice.

Provided by Pinaygourmet 345142

Categories Lamb/Sheep

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 28

Ingredients

1 (4 -6 lb) leg of lamb
1 fresh coconut
1/3 cup fresh lemon juice
6 garlic cloves, smashed
2 tablespoons chopped gingerroot
5 hot green chili peppers, chopped
2 tablespoons vegetable oil
3 onions, sliced
1 cup chopped tomato
1 tablespoon seedless tamarind paste
1 1/4 teaspoons salt
30 dried hot red chili peppers, preferably Kashmiri
8 green cardamom pods
8 cloves
4 black cardamom pods
1 piece cassia or 1 cinnamon bark, 2-inch broken up
1/4 whole nutmeg, grated
2 tablespoons coriander seeds
1 tablespoon white poppy seeds or 1 tablespoon peanuts
1 tablespoon fennel seed
2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons turmeric powder
3/4 teaspoon ajwain or 1/2 teaspoon dried thyme
3/4 teaspoon anise seed
1/2 teaspoon black peppercorns
1/2 teaspoon mace
1/2 teaspoon fenugreek seeds

Steps:

Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
Masala:.
In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.

Nutrition Facts : Calories 730, Fat 52.1, SaturatedFat 28.5, Cholesterol 152, Sodium 512.2, Carbohydrate 21.4, Fiber 7.7, Sugar 8.7, Protein 46.2

GOAN CHICKEN XACUTI

Goan Chicken Xacuti image

Yummy Goa chicken specialty...relished by all alike! Garnish with cilantro leaves and serve hot with boiled rice or bread.

Provided by dVOKDAqueen

Time 45m

Yield 3

Number Of Ingredients 19

Ingredients

1 tablespoon olive oil, divided
1 cup grated fresh coconut
4 peppers dried red chile peppers
2 (1 inch) pieces cinnamon stick
6 whole cloves
4 each star anise
2 tablespoons poppy seeds
1 tablespoon cumin seeds
1 tablespoon whole black peppercorns
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 teaspoon ground turmeric
4 cloves garlic, minced
2 medium onions, chopped
1 ¾ pounds skinless, boneless chicken breasts, cut into small pieces
2 cups water
salt to taste
1 tablespoon tamarind pulp
1 tablespoon grated nutmeg

Steps:

Heat 1 tablespoon oil in a skillet over medium heat. Brown the coconut in the hot oil, about 5 minutes. Set aside; wipe the skillet clean.
Heat the same dry skillet over medium-low heat. Dry-roast chile peppers, cinnamon sticks, cloves, star anise, poppy seeds, cumin seeds, peppercorns, fennel seeds, coriander seeds, and turmeric until a nice aroma is given out, about 1 minute.
Transfer to a mortar and pestle or food processor and grind with coconut and garlic until a paste forms.
Heat remaining oil in a heavy-bottomed pan over medium-high heat. Saute onions until browned, about 5 minutes. Add the spice paste and cook until the oil separates. Add chicken and saute until browned and no longer pink in the centers, 7 to 10 minutes. Add water and enough salt to taste and bring to a boil. Add tamarind pulp and nutmeg; let simmer for 5 minutes. Serve.

Nutrition Facts : Calories 555.8 calories, Carbohydrate 24.7 g, Cholesterol 150.7 mg, Fat 24.8 g, Fiber 8.6 g, Protein 59.6 g, SaturatedFat 11.5 g, Sodium 160.7 mg, Sugar 6.5 g

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