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    You are in: Home / Indian / Goan Lamb Xacutti Recipe
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    Goan Lamb Xacutti

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs

    2 hrs

    2 hrs

    Pinaygourmet #345142's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Masala

    Directions:

    1. 1
      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.
    2. 2
      Masala:.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on January 20, 2009

      45

      Very authentic curry. Took me a long time to prepare but well worth it. I added a tablespoon of mango chutney, as I like a slight sweet edge to my currys. Was delicious. Would cook again definately.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 21, 2006

      55

      First ever authentic recipe for xacutti I have come across. I also add stoneflower & chirfal or Szchewan peppercorns for a zestier taste.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Goan Lamb Xacutti

    Serving Size: 1 (315 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 729.9
     
    Calories from Fat 469
    64%
    Total Fat 52.1 g
    80%
    Saturated Fat 28.5 g
    142%
    Cholesterol 151.9 mg
    50%
    Sodium 512.1 mg
    21%
    Total Carbohydrate 21.3 g
    7%
    Dietary Fiber 7.7 g
    30%
    Sugars 8.7 g
    34%
    Protein 46.2 g
    92%

    The following items or measurements are not included:

    green cardamom pods

    cloves

    black cardamom pods

    cassia

    nutmeg

    ajwain

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