• 1 kg mutton 8 red chillies Bedgo) 8 cloves 1 inch cinnamon (tikhi) ¼ jaiphal 2 tablespoon coriander seeds 1 teaspoon cumin seeds(jeera) 1 teaspoon aniseeds (saunf) 1 teaspoon khuskhus (poppy seeds) ¼ teaspoon fenugreek (methi seeds) 10 to 12 black peppercorns 2 cardomoms 1 black cardomom 2 teaspoon turmeric powder 5 medium sized onions (2 sliced and 3 chopped) 10 cloves of garlic 1 inch of ginger 2 green chillies A few sprigs of coriander 1 coconut A marble sized ball of tamarind Salt to taste Coriander leaves for garnishing

A very delicious Goan  preparation, Xacuti is a must for every Goan  feast. The spices are well blended with the coconut thus giving a perfect taste to the Mutton Shakuti gravy. My grandmother never used a pressure cooker  while cooking this meat dish as she cooked it in a large pot with a heavy lid  for almost 2 hrs. Mind you it was worth the wait  as the smell of spices wafted in the air the moment the lid was opened. She believed  the whistles of the pressure cooker does not retain the aroma of the mutton. The ingredients list is long and the preparation is lengthy and elaborate but it is worth the effort.

 

METHOD:

  1. Grind  garlic, ginger, green chillies and coriander to a fine paste.
  2. Apply salt, turmeric powder and the ground garlic-ginger coriander paste to the mutton and marinate it for 2 hours.
  3. Divide the coconut into 2 halves. 1 half for roasting and the other half for extracting thick and thin milk.
  4. Heat 1 teaspoon of oil and roast the redchillies,cumin seeds,coriander seeds, peppercorns, fenugreek seeds, cardomoms and black cardamom separately. Keep them aside. Grind to a fine powder.
  5. Heat 1 teaspoon oil , fry the sliced onions till brown. Add the grated coconut and roast it on low flame till brown colour. Now add aniseeds and  khuskhus.  Grind this to a fine paste along with the tamarind.
  6. Extract thick coconut milk from the remaining half coconut. Also extract thin milk from the coconut.
  7. Heat oil in a pressure cooker and fry the chopped onions till golden brown.
  8. Add the mutton and fry well for 5 minutes to rid off the raw garlic smell.
  9. Add enough water to cover the mutton pieces.Pressure cook till 3 whistles.
  10. Add the ground masala powder and cook for 5 minutes.
  11. Add the coconut paste and cook for 5 minutes.
  12. Finally lower the flame and add the coconut milk ,the thin and then the thick. Cook for 2 minutes.
  13. Garnish with coriander leaves

 

Mutton Xacuti