Traditional Goan Mutton Xacuti Recipe from Scratch
• Cuisine: Indian
• Recipe Type: Main
• Difficulty: Medium
• Preparation Time: 30 mins
• Cooking Time: 90 mins
• Serves: 6
1 Kg Mutton
6 Red Kashmiri Chillies
1/2 Scraped Coconut (250 Grams)
1 Tsp Cloves
1 Tsp Haldi Powder
8 Pepper Corns
1 Tsp Jeera (Cumin)
1/4 Tsp Methi (Fenugreek) Seeds
4 - 5 Garlic Cloves
1/2 Inch Ginger
2 Inch Cinnamon
100 gms Yoghurt
1 Tbsp Corriander Seeds
1/2 Tsp Til (Sesame Seeds)
1/2 Onion Few Small Round Potatoes
Few Small Onions Dash of Nutmeg
Oil as desired
Small Bits of Coconut
Marinate the mutton with yoghurt and salt and leave it aside for 1 hour. (usually I use yoghurt to fasten the process of cooking the meat)
Heat some oil in the pan and add cloves, peppercorns, cumin seeds, fenugreek seeds, garlic, ginger, cinnamon, coriander powder or seeds, sesame seeds, onion, Kashmiri chillis and scraped coconut. Continue to fry it until golden brown.
Let it cool down and then proceed to grind it into a fine paste with some water.
Once the masala is ground heat another vessel. Add some oil and pour the xacuti masala and continue to fry until the oil leaves the masala.
Add the mutton to the masala, salt and mix well.
Add some water as per desired thickness of the gravy and cover it with a lid.
After 45 mins when the mutton is almost cooked, add the potato, small bits of onion, 1tsp vinegar and scraped coconut and dash of nutmeg powder.
Cover it with a lid and continue to cook for another 45 mins. Your mutton xacuti is ready and can be served with pulao, sannas or poi.