Xacuti is a curry prepared in Goa with roasted aromatic spices and coconut.
Goan food is rich, spicy and full of flavours. It is the tastiest dish of Goan delicacies.
The taste of coconut in it gives it a unique flavour to the curry and the curry turns out mouthwatering.
Ingredients
๐1 kg boneless lamb ๐4 tbsp oil ๐2 medium chopped onions
๐1 lime juice ๐2 large potatoes ๐2 tbsp of tamarind pulp
Roast with 1 tsp oil(slow fire) ๐2 cups grated coconut ๐6 to 7 cloves of garlic ๐1โginger chopped ๐1/2 tsp cumin seeds ๐1 tsp fennel seeds ๐10 dry chillies ๐1/2 tsp turmeric powder ๐8 cloves ๐2 โcinamon ๐1 tsp poppy seeds ๐7 peppercorns ๐2 tbsp coriander seeds ๐1/2 Star anise ๐1/2 mace ๐1/4 of whole nutmeg
Method
๐Roast the above ingredients in a non stick pan over a slow fire until fragrant,When the ingredients are well roasted take it out in a plate let it cool down then pour it all in a blender with a little water...grind it into a paste.keep it aside.
๐Take a bowl add the boneless lamb, add water and wash the lamb in two waters and Marinate it by adding 1/2 tsp salt, lime juice,1 tbsp ginger garlic paste..coat it well nicely and keep aside.let it marinate for 1/2 hour
๐After half hour marination ,pressure cook the marinated lamb with little water for 10mins or if your doing in a pot cook it until really tender.
๐Heat up a pot on a medium heat add in 4 tbsp oil, add in chopped onions sautรฉ till translucent.
๐Add in the ground paste to it sautรฉ for 2 mins on a medium flame, add in little water and 1/2 tsp salt.
๐To this add the pressure cooked lamb with the juicy water, give it good stir, add in peeled diced potatoes.Add in Tamarind pulp and cook it for a couple of minutes.
๐Cook this on a low flame for 10 mins. if you find the gravy bit thick add in little bit of coconut milk to the gravy.when its all done, last Garnish it with cilantro leaves.
๐Serve over with steamed rice...yum yum
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