From weddings to christenings to feasts, nothing quite spells celebration the way food can. And, with Easter upon us, it’s time for some celebratory fare!
So, here’s a delicious traditional Goan recipe of Mutton Xacuti, shared by an executive chef from Vivanta Goa, Panjim.
Recipe: Mutton Xacuti
(By Dwipen Goswami, Executive Chef Vivanta Goa, Panjim)
INGREDIENTS
For the Xacuti masala:
7-8 Kashmiri chillies
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp poppy seeds
1 inch cinnamon stick
3 whole green cardamom pods
4-5 cloves
2 whole black cardamom pods
1 star anise
1 mace
½ tbsp black peppercorns
½ tsp nutmeg powder
2 medium sliced onions
1 cup grated coconut
1 inch ginger, peeled & chopped
5-6 garlic, peeled & chopped
For the mutton:
750 g mutton pieces with bone
1 medium onion, finely diced
2 medium tomatoes, finely diced
1 bay leaf
1 tsp turmeric powder
1 small bulb of tamarind
Coriander leaves, finely chopped
Salt to taste
METHOD
Marinate the mutton pieces with salt and turmeric powder. Set aside.
Pressure cook the mutton for 15 minutes or till par cooked.
For the Xacuti masala:
In a pan, add the whole spices. Roast on a low flame till fragrant. Remove from the heat and set aside to cool.
Heat a tsp of oil in the same pan. On medium heat, fry the onions and grated coconut till lightly golden.
Once cool, transfer the roasted ingredients into a blender. Add a little water and grind to a smooth paste.
Set this Xacuti Masala aside.
For the mutton:
In a pot, add 3 tbsp of oil and sauté the diced onions along with a bay leaf.
When the onions turns translucent, add diced tomatoes and fry till soft.
Add the marinated and par cooked mutton pieces, and cook on a high flame for five minutes.
Add the Xacuti masala, cook well.
Add about 300 ml water to achieve a thick gravy consistency.
Boil on a high flame for 15 minutes.
At this stage, add tamarind water (a small ball of tamarind, soaked in ¼ cup of warm water)
Cover the vessel and allow the curry to simmer for 10 minutes.
When done, put it in a serving bowl.
Finally, garnish with coriander leaves.
Serve hot with Goan bread.