Goanlambxacutti Recipes

SHYAM'S GOAT BIRYANI

Shyam's Goat Biryani image

This is an excellent homemade biryani recipe!

Provided by Matthew Herrold

Categories World Cuisine Recipes Asian Indian

Time 11h10m

Yield 12

Number Of Ingredients 22

Ingredients

1 ½ pounds goat meat
1 ¼ cups plain Greek yogurt, stirred
6 pitted prunes, or more to taste
3 ½ tablespoons diced fresh ginger
1 ¼ tablespoons garlic paste
1 ½ teaspoons salt, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground black pepper
1 teaspoon turmeric powder
½ teaspoon ground red chile pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 ¼ pounds basmati rice
1 ½ cups unsalted butter
6 onions, thinly sliced
4 ripe tomatoes, cut into 1/4-inch cubes
4 potatoes, peeled and quartered
1 ½ cups cold water, or more as needed
12 cups water
3 tablespoons salt
1 tablespoon butter
4 bay leaves, or more to taste

Steps:

Mix goat meat, yogurt, prunes, ginger, garlic paste, 1 1/2 teaspoons salt, cumin, black pepper, turmeric, red chile pepper, cinnamon, and cloves together in a bowl. Cover bowl with plastic wrap and marinate in the refrigerator, 8 to 14 hours.
Rinse the rice under lukewarm water 2 times. Place rice in a pot and cover with enough cold water to reach 1 1/4 to 1 1/2 inches above rice; soak for 1 hour.
Melt unsalted butter in a large skillet over low heat; cook and stir onions until translucent and golden, about 10 minutes. Add tomatoes; cook and stir until oil separates and rises to the surface, 5 to 10 minutes.
Mix marinated goat meat mixture and potatoes into onion mixture; cook and stir until meat is browned and cooked through, 20 to 30 minutes. Pour 1 1/2 cups cold water (or enough to cover) over goat meat mixture and cook until meat is tender, 30 to 40 minutes. Increase heat to medium and cook, stirring frequently, until oil separates from the mixture, about 5 minutes. Decrease heat to low and keep warm.
Preheat oven to 275 degrees F (135 degrees C).
Bring 12 cups water, 3 tablespoons salt, and 1 tablespoon butter to a boil in a large pot for 3 to 4 minutes. Drain rice and add to boiling water; cook for 10 minutes. Remove from heat and carefully drain water.
Spoon 1/2 the rice into the bottom of a large baking dish; top with 1/2 the goat meat mixture. Arrange 1/2 the bay leaves over goat meat mixture. Repeat layering with remaining rice, goat meat mixture, and bay leaves. Cover dish with aluminum foil.
Bake in the preheated oven until rice is fully cooked, 30 to 40 minutes.

Nutrition Facts : Calories 583.8 calories, Carbohydrate 66.5 g, Cholesterol 94.8 mg, Fat 28.1 g, Fiber 4.8 g, Protein 18 g, SaturatedFat 16.8 g, Sodium 2162 mg, Sugar 9.3 g

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

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