Monday, 30 May 2011

Mutton Xacuti

 Goa is a beautiful fusion of cultures, traditions and cuisines…a true exotic paradise ! The origins of “Xacuti” (pronounced “shakootee”) date back several hundred years. Originally it was a vegetarian dish of diced vegetables  (“shak” meaning vegetable, “kootee” meaning cut small). 
However with the arrival of the Portuguese and the conversion to Christianity meant that people began eating poultry and meat. In addition to using Xacuti to cook vegetables, today it is a preferred mixture to cook chicken fish or mutton in ! This dish looks spicier than it is .


1 Kg Mutton cut into cubes .

Make paste of :

6 Green chilies, 1/2 Cup chopped fresh coriander / hara dhania,4 tablespoons curd along with 2 tablespoons each of ginger and garlic paste.
Marinade the mutton in the above paste for 12-24 hours .

Dry roast individually ' spice mixture ' :

20 Dried red chilies deseed half of them - or as per your taste buds.
10 Cloves.
2 Tablespoons coriander / dhania seeds.
2 Tablespoons cumin / jeera.
10 Black peppercorns.
2 Tablespoons aniseed / saunf.
3" Stick cinnamon
6 Green cardamoms / ilachi

Grind the above and set aside.

Next take :

5 Onions chopped.
1 Large Onion sliced .
1 Large coconut grated.
4 Tablespoons tamarind / imli pulp.
Salt to taste.

Extract coconut milk of half the coconut and set aside for later use .

In 50 Ml Mustard oil fry the sliced onion till opaque, then add the remaining half grated coconut, stir fry till brown, grind and set aside.
Next in a pressure cooker you fry the remaining 5 onions till they are brown, then add the marinated mutton, cook for 10 minutes on a high flame to seal the flavors.

Now add the coconut and onion paste. Add one cup water. Pressure cook for 15 minutes.

Cool cooker, open and add the tamarind pulp and the spice mixture along with the coconut milk.
Cook for 5 minutes on low heat. Adjust flavors.
Gravy should be thick and spicy.

Slow cooked is best.

3 comments:

  1. Sounds just too good to resist! Am surely going to try this one for sure!

    ReplyDelete
  2. Hey Arjuun - Great to see you here . Would be great to get your feedback on this and other recipes , and how about some from you too ?
    Please share this blog with your list and get them to join too . Thanks .

    http://sikandalous-cuisine.blogspot.com/

    ReplyDelete